PEACH-BLACKBERRY CRUMBLE

Name: PEACH-BLACKBERRY CRUMBLE Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: 5 cup frozen sliced peaches; 1 package (18 oz) Blackberries frozen (unsweetened); 0.25 cup Flour - Gold medal all purpose flour; 0.25 cup Granulated Sugar; 0.33 tbsp Argo Cornstarch; 1 tsp McCormick Pure Vanilla Extract (by LMDAY7); 1 tsp lemon zest; 1 cup Flour - Gold medal all purpose flour; 0.5 cup Quaker Oats Old-Fashioned Rolled Oats; 18 gram(s) sugar light brown winn dixie (srv sze 1tsp = 4g) packed (by ICEDCRISTAL); 0.5 tsp Salt; 0.5 tsp Cinnamon ground; 1 stick Butter unsalted; 0.5 cup chopped pecans

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 10

Ingredients

5 cup frozen sliced peaches 1 package (18 oz) Blackberries, frozen (unsweetened) 0.25 cup Flour - Gold medal all purpose flour 0.25 cup Granulated Sugar 0.33 tbsp Argo Cornstarch 1 tsp McCormick Pure Vanilla Extract (by LMDAY7) 1 tsp lemon zest 1 cup Flour - Gold medal all purpose flour 0.5 cup Quaker Oats Old-Fashioned Rolled Oats 18 gram(s) sugar, light brown, winn dixie (srv sze 1tsp = 4g) packed (by ICEDCRISTAL) 0.5 tsp Salt 0.5 tsp Cinnamon, ground 1 stick Butter, unsalted 0.5 cup chopped pecans

Directions

PREHEAT OVEN TO 350. BUTTER A LARGE 9X13 BAKING DISH. IN A LARGE BOWL TOSS TOGETHER PEACHES,BLACKBERRIES,VANILLA LEMON ZEST,FLOUR AND SUGAR AND POUR INTO PREPARED BAKING DISH. IN A SECOND LARGE BOWL STIR TOGETHER FLOUR,OATS,BROWN SUGAR,SALT,AND CINNAMON ADD 1 STICK OF BUTTER DICED AND USING FINGERS RUB IT INTO FLOUR MIXTURE UNTIL CRUMBLY. ADD PECANSWITH FINGERS AND PRESS MIXTURE TOGETHER TO CREATE LARGE CLUMPS OF TOPPING. SPRINKLEOVER FRUIT AND BAKE UNTIL BUBBLING AND GOLDEN BROWN ON TOP, 35-40MIN

Serving Size: 10 1C SERVINGS

Number of Servings: 10

Recipe submitted by SparkPeople user JAGS42.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 207.2
Total Fat: 9.7 g
Cholesterol: 24.8 mg
Sodium: 118.1 mg
Total Carbs: 28.9 g
Dietary Fiber: 3.5 g
Protein: 2.7 g

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