Foto de Jack Newton
Servings: 6
Prep time: 15 minutes
Total time: 45 minutes2 ¾ pounds|1 ¼ kilograms peaches, pits removed and sliced into ½-inch wedges
2 pounds|835 grams blueberries (about 3 pints)
¾ cup|190 grams granulated sugar
2 tablespoons cornstarch
¾ cup|95 grams all-purpose flour
½ cup|50 grams rolled oats
¼ cup|45 grams light brown sugar
6 tablespoons|85 grams unsalted butter, cold
vanilla ice cream, for serving
Prep time: 15 minutes
Total time: 45 minutes
Ingredients
2 pounds|835 grams blueberries (about 3 pints)
¾ cup|190 grams granulated sugar
2 tablespoons cornstarch
¾ cup|95 grams all-purpose flour
½ cup|50 grams rolled oats
¼ cup|45 grams light brown sugar
6 tablespoons|85 grams unsalted butter, cold
vanilla ice cream, for serving
Directions
- In a large bowl, toss the peaches and blueberries with ½ cup of the granulated sugar and the cornstarch. Set aside.
- In a medium bowl, toss the remaining ¼ cup of granulated sugar with the flour, oats, brown sugar, and the butter. Use your fingers to break up the butter into pea-sized crumbles. Keep the crumbs refrigerated until ready to use.
- Light a grill. Heat a large cast-iron skillet directly on the coals. Add the crumbs and cook, stirring constantly, until golden, about 15 minutes. Transfer the crumbs to a bowl.
- Add the peaches and berries and cook, stirring occasionally, until the berries have popped and the peaches are soft, about 10 minutes. VERY CAREFULLY remove the skillet from the coals and transfer to a safe place. Top with the crumble and serve with vanilla ice cream on top.