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–+ servings

Blueberry Peach and Pistachio Crumble

Prep Time 15 minutes
Cook Time 30 minutes
Makes 8

Ingredients

  • 6 large peaches peeled and sliced (poach 1 minute in boiling water to remove skin)
  • 2 cups blueberries
  • Zest of 1 lemon
  • 3 tbsp cornstarch
  • 1/3 cup sugar

For the Crumble Topping

  • 3/4 cup brown sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats
  • 2/3 cup pistachios finely chopped
  • 1 tsp ground cinnamon
  • 135 g about 6 tbsp butter, melted

To Serve

  • Vanilla ice cream
  • Fresh mint leaves

Instructions

  • In a medium bowl, combine the sliced peaches, blueberries, lemon zest, cornstarch, and sugar. Mix gently until well combined.
  • In a separate bowl, mix the brown sugar, flour, rolled oats, chopped pistachios, and cinnamon. Pour in the melted butter and stir until the mixture forms crumbly clusters.
  • Transfer the fruit mixture to a baking dish. Evenly sprinkle the crumble topping over the fruit.
  • Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the topping is golden and crisp.
  • Spoon the crumble onto plates and serve warm with vanilla ice cream and fresh mint.