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Ingredients
- For the topping:
- 3 large ripe peaches, peeled and sliced
- 1 pint blackberries
- 2 tablespoons packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup (1 stick or 4 ounces) butter, melted
- 1 3/4 cups cake flour (I was out and used all-purpose and it worked great)
Details
Servings 6
Adapted from orangette.blogspot.com
Preparation
Step 1
Position a rack in the center of your oven, and preheat the oven to 350°F.
In a medium bowl, whisk together the seasoning for the plums: the brown sugar, flour, cinnamon. Add the fruit, and gently stir to coat. Arrange in a buttered deep 9-inch pie plate.
To make crumbs, in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.
Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over fruit.
Bake 45 minutes or until topping is nicely browned. Cool completely before serving.
Serve crumble warm or at room temperature, with crème fraîche, thick yogurt, or unsweetened whipped cream.
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