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Enjoy this recipe from Our Favorite Flavors of the Season.
Submitted by: from
2 c. fresh or frozen blackberries
2 c. sliced peaches, drained if canned or thawed if frozen
1 t. lemon zest
2 T. cornstarch
1 c. brown sugar, packed and divided
1/2 c. all-purpose flour
1/2 t. salt
Optional: 1/2 c. chopped pecans or almonds
1/2 c. butter
Garnish: vanilla ice cream
Combine blackberries, peaches, lemon zest, cornstarch and 1/2 cup brown sugar in a large bowl; gently mix together. Spoon fruit mixture into an 8"x8" baking pan sprayed with non-stick vegetable spray; set aside. In a
separate bowl, mix together flour, salt, remaining brown sugar and nuts, if using. Cut in butter until crumbly, using 2 forks. Sprinkle crumb mixture over fruit. Bake at 375 degrees for 30 to 35 minutes, until bubbly and
golden; cool for 10 to 15 minutes. Serve warm, topped with a scoop of ice cream. Serves 8. | |
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Combine blackberries, peaches, lemon zest, cornstarch and 1/2 cup brown sugar in a large bowl; gently mix together. Spoon fruit mixture into an 8"x8" baking pan sprayed with non-stick vegetable spray; set aside. In a
separate bowl, mix together flour, salt, remaining brown sugar and nuts, if using. Cut in butter until crumbly, using 2 forks. Sprinkle crumb mixture over fruit. Bake at 375 degrees for 30 to 35 minutes, until bubbly and
golden; cool for 10 to 15 minutes. Serve warm, topped with a scoop of ice cream. Serves 8. |
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