Blueberry Peach Custard Crumble

Recipe courtesy Jill Novatt

Rated: 1 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
--
Level:
--
Yield:
8 servings

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Ingredients

3 cups peaches, peeled, pitted and sliced thinly
1 cup blueberries
1/2 cup sugar
2 tablespoons flour
1 lemon, zested
4 eggs
1 1/2 cups heavy cream
1/2 teaspoon salt

For the crumble:

3/4 cup flour
1/4 cup brown sugar
1/4 cup chopped walnuts
1/2 cup melted butter

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.

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Comments & Reviews

recipe Blueberry Peach Custard Crumble
Mary Randolph, MA 09-05-2009
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should it have been only egg yolks?
Rated: 1 stars out of 5

If this is a custard why does it have whole eggs. If you only used the yolks it probably would have set correctly.
recipe Blueberry Peach Custard Crumble
gretchen san mateo, CA 09-14-2008
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mushy mess
Rated: 1 stars out of 5

I'm so stupid I did not read the one review this recipe got. I was just excited to have all the ingredients in my place, and... I could make it the night before my big open house. Thank God no one saw it go right into the garbage that morning. It never set up, mushy mushy mushy.Read more
recipe Blueberry Peach Custard Crumble
null null, null 08-28-2008
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watery
Rated: 1 stars out of 5

Should it have been cooked in awater bath? It never got "custardy"!