Peach-Berry Crumble

Ingredients

• 0.3 cup almonds sliced
• 1 cup blueberries fresh
• 1 teaspoon cinnamon 
• 0.5 cup t brown sugar dark packed
• 0.3 cup flour all-purpose
• 0.5 cup flour all-purpose
• 1.5 pounds peaches firm ripe (4 to 5)
• 1 cup oats 
• 1 cup raspberries fresh
• 0.5 teaspoon salt 
• 1 pinch salt 
• 0.5 cup sugar 
• 8 tablespoons butter unsalted melted (1 stick)

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• pot
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 350F. Lightly butter a 9-inch pie plate. Line a large, rimmed baking sheet with foil. Make topping: In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Stir in butter until crumbly. Toss in nuts.
2. Make filling: Bring a large pot of water to a boil; have ready a large bowl filled with ice water. Using a sharp knife, cut a shallow X into bottom of peaches. Blanch peaches until skins begin to wrinkle, 30 to 60 seconds.
3. Remove with a slotted spoon and place in ice water to cool. Slip off skins with your fingers; cut in half, remove pits and slice fruit into wedges.
4. In a bowl, toss peaches with sugar, flour and salt. Fold in berries.
5. Let stand for 5 minutes.
6. Transfer to prepared pie plate.
7. Sprinkle with topping, place on baking sheet and bake until filling bubbles and topping is golden, 50 to 55 minutes.
8. Let cool on a wire rack.
9. Serve warm or at room temperature, with vanilla ice cream, if desired.