Peach and Blueberry Crumble with Cinnamon Scone Topping
A delicious warm crumble combining the sweetness of peaches with the freshness of blueberries. With its crispy scone topping sprinkled with cinnamon, it's a decadent and comforting dessert.
🛒 Ingredients
4 servings
- 1 tsp cornstarch
- Juice of 2 oranges
- Zest of 1 orange
- 2 tbsp granulated sugar
- 6 peaches
- 7 oz blueberries
- 1.75 cups all-purpose flour with baking powder
- 3.5 tbsp butter
- 0.5 cup packed light brown sugar
- 1 tsp cinnamon
- 6 tbsp milk
Watch the original video
Watch on TikTokDirections
- 1
Preheat oven to 375°F (or 340°F convection). Butter a shallow ovenproof dish.
- 2
Mix cornstarch with orange zest and juice, then place in a large saucepan with granulated sugar. Pit and slice peaches, then add them. Slowly bring to a boil, stirring gently until thickened (3-4 minutes).
- 3
Remove from heat and stir in blueberries. Pour the mixture into the prepared dish.
- 4
In a bowl, add flour and butter. Rub together until it resembles fine breadcrumbs, then stir in half of the granulated sugar.
- 5
Mix the remaining brown sugar with cinnamon and set aside.
- 6
Add milk to the dry ingredients and mix to form a soft dough. Knead briefly, roll into a 6.3 x 9.4 inch rectangle, brush with melted butter and sprinkle with the cinnamon-sugar mixture. Roll up and cut into 12 slices.
- 7
Arrange the slices around the top of the dish, leaving the center uncovered.
- 8
Bake for 20-25 minutes until the topping is crisp and golden. Serve warm.
💡 Chef's Tip
Enjoy warm with a scoop of vanilla ice cream or sour cream. You can prepare the fruit filling in advance and store it in the refrigerator.
