Tuesday, October 20, 2009

Peach Blackberry Crumble

Today's recipe is...

Peach Blackberry Crumble

1 c. Pillsbury's BEST all-purpose or unbleached flour
3/4 c. sugar
1/4 c. margarine or butter, softened
1 egg, slightly beaten

1 c. sugar
3 tbsp. cornstarch
1 c. water
1/4 tsp. almond extract
16 oz. pkgs. slice, frozen peaches, thawed
1 c. fresh cranberries
1 c. frozen blackberries

Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in margarine until mixture is crumbly. Stir in egg; mix well. Set aside. In small saucepan, combine sugar and cornstarch; add water. Cook over medium heat

until mixture boils and thickens, stirring constantly. Stir in almond extract. In 8-inch (2-quart) square baking dish, combine peaches, cranberries and blackberries; stir in hot cornstarch mixture. Crumble topping over fruit mixture. Bake at 400 degrees for 40 to 45 minutes or until topping is golden brown. Serve warm with sweetened whipped cream, sour cream or ice cream, if desired. Makes 9 servings

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