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Blueberry, Peach and Ginger Crumble Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 pints blueberries, rinsed and stemmed
4 peaches, pitted and cut into large dice
1 tsbp. butter
3/4 c. sugar
2 tbsp. flour
2 limes, juiced
1 - inch fresh ginger root, peeled and chopped fine
1 c. crumbled gingersnap cookies
Vanilla ice cream
Directions:
Directions:
Heat oven to 400º degrees. In a large bowl, combine all ingredients (except cookies and ice cream). Divide the fruit mixture among four to six 2 or 3 oz. ramekins on a baking sheet and bake 20 minutes, until thick and bubbling. Remove from oven and cool 10 minutes. Top with crumbled cookies and serve with a small scoop of vanilla ice cream on top.
Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
From the chef of Cyrus a Michelin two-star restaurant in California's Sonoma Valley. Simple, easy and delicious!

 

 

 

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