Rate this recipe
5/5
(1 Votes)
Ingredients
- Pie Crust
- 4 cups peeled and chopped fresh homegrown peaches
- 2 cups fresh blackberries
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dierbergs butter, melted
- 3/4 cup Dierbergs sugar
- 2 1/2 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- Freshly grated nutmeg
- Crumb topping
- Crumb topping: (make 1/2 recipe)
- 1 cup almonds
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 3/4 cup chilled butter, cut into small pieces
Details
Servings 8
Preparation time 10mins
Cooking time 70mins
Preparation
Step 1
In large bowl, combine peaches, blackberries, lemon juice, and the melted butter. In medium bowl, stir together the ¾ cup sugar, cornstarch, cinnamon, and nutmeg. Sprinkle over peach mixture; gently stir until well mixed. Divide peach mixture evenly among 8 ramekins or custard cups that have been lightly coated with no-stick cooking spray; set aside.
Bake in 450˚F. oven 8 minutes on bottom rack. Reduce oven to 350˚F. and bake until topping is golden brown, about 60 minutes. Serve warm with vanilla ice cream.
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