Recipe courtesy of Jill Novatt
Recipe courtesy of Jill Novatt
Watch how to make this recipe.
Blueberry Peach Custard Crumble
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- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 461
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 6 g
- Cholesterol
- 172 mg
- Sodium
- 196 mg
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 461
- Total Fat
- 33 g
- Saturated Fat
- 19 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 6 g
- Cholesterol
- 172 mg
- Sodium
- 196 mg
Ingredients
For the crumble:
Directions
- Preheat the oven to 350 degrees. In a large bowl, mix together the peaches and the blueberries and pour into a baking dish. In a separate mixing bowl, mix together the sugar, flour and lemon zest. Whisk in the eggs and the heavy cream. Whisk in the salt. Pour the mixture over the peaches and blueberries. In another bowl, mix together the flour, brown sugar and walnuts. Mix in the melted butter. Sprinkle this mixture over the top of the baking dish. Place in the oven and bake for 25 to 30 minutes, or until the center is set, but still jiggles a little. Remove from the oven and cool. When fully cooled, place in the refrigerator for 4 hours.;
