Peach Blueberry Crumble

Vintage Recipe

 

 

Serves: 8
 
2 cups fresh or frozen peeled and sliced peaches
1 cup fresh or frozen blueberries
1 tbsp arrowroot or corn starch
2 eggs
⅓ cup honey or maple syrup
½ tsp cinnamon
¼ tsp ginger
2 Tbsp melted butter
3 cups fresh breadcrumbs
Peach Sauce:
1 fresh peach, peeled and sliced, or about 1 cup frozen peach slices, thawed.
2 Tbsp maple syrup or honey
1 Tbsp Lemon Juice
1 Tbsp water
Oven: 400°
 
Grease an 8 x 8 pan. Toss the fruit with the arrowroot or corn starch and place in the bottom of the pan.
Whisk the eggs until golden in color. Whisk in the honey or maple syrup. Fold in cinnamon, ginger, butter and breadcrumbs.
Spoon the egg mixture over the fruit, spreading it out to cover the fruit. Bake for 25 minutes. While the crumble is baking, make the sauce. Place all ingredients into a blender and blend until smooth. Serve the warm crumble with the sauce.

 
 

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