Sunday, July 25, 2010

Crumble Peach

1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
5 cups sliced, peeled peaches or frozen unsweetened peach slices, thawed (do not drain)
1-1/2 cups cranberries
1/4 cup butter, melted
1 tablespoon lemon juice
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons cold butter
1/4 cup sliced almonds
For filling, in a bowl combine granulated sugar, the 2 tablespoons flour, and cornstarch. Add peaches and cranberries; toss gently to coat. Stir in melted butter and lemon juice. Spread filling in a 2-quart square baking dish. Set aside.

For topping, in a small bowl combine the 3/4 cup flour, brown sugar, baking powder, baking soda, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Sprinkle topping and almonds over filling.

Bake in a 375 degree F oven about 40 minutes or until filling is bubbly and topping is golden. Serve warm. Makes 8 servings.

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