Peach Blueberry Casserole
Ingredients| 1 pt blueberries, fresh, 1 lb 2 lb peaches, fresh, 6-7 ripe freestone 3/4 cup sugar, & 3 tbsp sugar 1 cup flour, all purpose 1 tsp baking powder 1 each egg 5 1/3 tbsp butter, melted, 2 2/3 oz 1 tsp cinnamon |
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This must be baked high in the oven. Adjust oven rack to 1/3 of way
down and preheat oven to 375F. You will need shallow 2 qt casserole,
butter it and set aside. Blanche peaches in boiling water (15 seconds
if ripe)longer if not quite ripe. Peaches are done if you can push
your thumb across the surface and skin wrinkles. Place in bowl of ice
water, then peel with fingers. Return partially peeled peaches to
boiling water if necessary. slice into wedges. Wash and drain berries
and set aside. Place peaches in casserole, cover with berries.
sprinkle with 2 Tbsp sugar (reserve the remaining 3/4 cup & 1 Tbsp).
In mixing bowl, sift together flour, 3/4 cup sugar, baking powder and
salt. Add unbeaten egg. Beat with fork, then switch to pastry
blender. (You may use food processor). Mix until well combined (all
dry ingredients incorporated and then do not mix any more). With
large spoon, sprinkle topping evenly over berries, should be a thin,
uneven layer (not too thick in any one place). Drizzle melted butter
over topiing. Mix the cinnamon with the remaining 1 Tbsp sugar and
sprinkle over the top. Bake uncovered for 15 minutes. Then increase
the temperature to 400F and bake 12-15 minutes more until topping is
lightly browned. May be prepared ahead of time, refrigerate it and
let it stand at room temperature for about half an hour and bake
while eating dinner.
Servings:
6
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