Peach and Blueberry Crumble

By LoriCaputo

Ingredients

• Ingredients-Pastry:
• 1.7 kg. Peaches
• 250 grams blueberries
• 55 grams superfine sugar
• 375 grams self-rising flour
• 1 tsp. Ground cinnamon
• 1/4 ¼ tsp. Ground nutmeg
• 55 grams superfine sugar
• 1 tsp. Grated orange rind
• 90 grams cold butter, chopped
• 3/4 ¾ cup cream (180 ml)
• 1 tbs. iced water, approximately

Preparation

Step 1

Add peaches in batches to pan of boiling water for 30 seconds, remove with slotted spoon, immediately transfer to bowl of iced water. Drain peaches, peel and quarter. Combine peaches, blueberries and sugar in bowl, spoon into shallow ovenproof dish (8 cup capacity) top with pastry shapes. Bake in moderately hot oven about 40 minutes or until golden brown.
Pastry-sift flour and spices into bowl, stir in sugar and rind, rub in butter. Add cream and enough water to make ingredients cling together. Do not over-mix. Roll pastry on lightly floured surface until 1 cm thick, cut into enough shapes to cover fruit.