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Veggie Table - Show #51

Berry & Peach Crumble

¼ cup +2-3 tbsp (50 mL + 25-50 mL) -- Brown sugar
¼ cup (50 mL) -- All purpose flour
¼ cup (50 mL) -- Rolled oats
¼ tsp (1 mL) -- Cinnamon
2 tbsp (25 mL) -- Unsalted butter, cut into pieces
¼ cup (50 mL) -- Broken pecan halves
4 -- Freestone peaches
2 tbsp (25 mL) -- Fresh lemon juice
1 tbsp (15 mL) -- Cornstarch
¼ tsp (1 mL) -- Finely grated ginger
1 cup (250 mL) -- Fresh mixed berries
Pinch? salt

Preheat oven to 400 degrees. Bring medium saucepan of water to a boil. In a bowl, combine ¼ cup of the brown sugar with the flour, oats, salt and cinnamon. Using your fingers of a party blender, work in the butter until it resembles peas. Stir in the pecans. Using a sharp knife, make a shallow X at the bottom of each peach. Add the peaches to boiling water and blanch for about 30 seconds. Remove and refresh with cold water. Peel, pit and slice them. Toss the peaches (in a large bowl) with the lemon juice, ginger, cornstarch and remaining sugar. Fold in half the berries and spoon the fruit into a one quart baking dish. Sprinkle the pastry crumbs over the fruit, top with the remaining berries and bake for about 30 minutes, until bubbling and the top is golden. Serve with whipping cream, or vanilla ice cream.