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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Blueberry and Peach Crumble
Contributed by: Annelle Williams
  • Crust:
  • 2 sticks butter, room temperature
  • 1/2 cup dark brown sugar
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 2 1/4 cups all-purpose flour
  • Filling:
  • 3 cups sliced peaches
  • 3 TBS butter, divided
  • 1/4 cup sugar
  • 1/2 cup water
  • 1 TBS flour
  • 2 cups blueberries
  • Topping:
  • 1 stick butter, room temperature, divided
  • 1 cup oats
  • 1 cup chopped pecans
  • 1/4 tsp. salt
  • 1/2 cup flour
Make the crust:
Beat butter, sugar and vanilla until light and fluffy. Sift remaining ingredients into butter mixture and combine with large wooden spoon until crumbly. Pour into 9- by 13-inch pan and press evenly into bottom. Refrigerate until ready to use.

Make the filling:
Combine peaches, 2 tablespoons butter, sugar and water in saucepan over medium heat. Cook, stirring occasionally, until peaches are softened. Remove from heat and strain. You need one cup of liquid, so if you don’t have enough juice from straining, add water.
Add remaining 1 tablespoon butter and 1 tablespoon flour back to saucepan over medium heat. Stir until butter is melted and combined with flour, then slowly add the one cup of reserved liquid and continue to stir until thickened. Remove from heat. Add cooked peaches and uncooked blueberries to liquid. Remove crust from refrigerator and spread fruit mixture over crust.

Make the topping:
Preheat oven to 350 degrees.
Mix half stick of butter and remaining ingredients with hands until combined into crumbly mixture. Spread evenly over fruit mixture. Melt remaining butter and drizzle over topping.
Bake in preheated oven for 45 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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