Peach Melba Crumble
Recipe Ingredients:
| 2 | cup | all-purpose flour |
| 1 | cup | granulated sugar |
| 1 | tsp | salt |
| 10 | Tbsp | butter, chilled, cubed |
| 1 | tsp | baking powder |
| 1/2 | tsp | baking soda |
| 3/4 | cup | buttermilk |
| 1 | egg | |
| 1 | tsp | vanilla |
| 2 | can | (14.25oz ea.) sliced peaches, drained |
| 1 | cup | fresh raspberries |
| 1/2 | cup | firmly packed brown sugar |
Recipe Instructions:
| 1. | Preheat oven to 350F. Lightly spray pan with vegetable pan spray. |
| 2. | Combine flour, granulated sugar, salt, and butter in the work bowl of a food processor or in an electric mixer bowl. Process food processor or beat until mixture resembles cornmeal. Reserve 1 cup mixture for topping. |
| 3. | Combine remaining flour mixture with baking powder, baking soda, buttermilk, egg, and vanilla to form a smooth batter; do not over-mix. |
| 4. | Spread batter into prepared pan. Top with fruit. Add brown sugar to reserved flour; sprinkle evenly over fruit. |
| 5. | Bake 50-55 minutes or until toothpick comes out clean when inserted in center. Cool completely in pan on wire rack or serve warm. Yield: 20 servings. |
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