Campfire Peach Blueberry Crumble

Campfire Peach Blueberry Crumble

Serve this melt-in-your-mouth summer crumble in a cast iron skillet for a rustic presentation.

YIELDS

8 servings

INGREDIENTS

Topping

  • 1 cup all-purpose flour
  • 1 cup Domino® Granulated Sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold butter, cut into small cubes

Filling

  • 3/4 cup Domino® Granulated Sugar
  • 1 tablespoon instant tapioca
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 5 cups peaches, peeled and sliced, or 2 (1-pound) bags frozen sliced peaches
  • 1 cup fresh blueberries, washed and drained, or 1 cup frozen blueberries

INSTRUCTIONS

Topping

Please note: You will need a cast-iron skillet, foil, 2 large zip-top bags, cooking spray and a mixing bowl.

Mix all of the dry ingredients together and save in a large zip-top bag. 

When ready to prepare topping, add butter to the dry ingredients in the bag or mixing bowl. Massage bag to form crumbs or stir into crumbs in a mixing bowl. Keep the mixture cold until ready to sprinkle on top of the fruit.

Filling

Generously spray the skillet with cooking spray; set aside.

Add sugar, tapioca, cornstarch, cinnamon and salt to a zip-top bag. 

When ready to bake, add peaches and blueberries to prepared sugar mixture in zip-top bag and gently massage to cover the fruit. Pour the mixture into the prepared skillet; sprinkle with prepared topping. Cover loosely with foil. Set on top of the campfire grill on indirect heat. Bake 30 to 35 minutes. Serve warm.