Thursday, November 13, 2008

Berry Peach Crumble with Cinnamon Whipped Cream

This recipes is for a crowd. And the recipe for the crumb topping makes a lot, because that really is the best part, right?



For the crumb topping:
3 cups flour
3 cups quick-cooking oats
1 cup sugar
1 cup packed brown sugar
1 tsp (generous) ground cinnamon
1 tsp salt
1 cup (2 sticks) butter, melted, cooled slightly

For the filling:
3 bags of frozen mixed berries, thawed in a strainer over a bowl to catch the extra moisture
4 cups canned or fresh peaches, peeled and sliced
2 Tbsp cornstarch
1/2 cup sugar

Set the oven to 375 degrees.

For the crumb topping, combine the flour, oats, sugar, brown sugar, cinnamon and salt. Add the butter and mix well. Using your hands works best. Set aside.

For the filling, combine berries, peaches, cornstarch and sugar in a large bowl. Gently stir to combine. Pour into a greased deep 9x13 pan. Spread evenly. Add the crumb topping and gently press it down, being sure to go all the way to the edges.

Bake on a cookie sheet for 50 minutes. Allow to cool for 15 minutes before serving. Serve with cinnamon whipped cream.

For the whipped cream:
2 cups heavy whipping cream
1/2 cup to 1 cup powdered sugar, depending on your taste
Cinnamon to taste

In a large bowl, add the heavy whipping cream. Mix with a hand mixer on medium. Once beginning to thicken (about 1 minute), begin adding powdered sugar, tasting as you go. Once the cream is as sweet as you like, begin adding cinnamon while mixing. Be sure to add the all the cinnamon you want before the cream is fully whipped (about 5 minutes), so as to avoid over whipping.

2 comments:

Cakespy said...

Well..hello. This looks amazing--I am a sucker for a crumb topping! Yum!

Sweet Pea Chef said...

The confessions from high school cracks me up!

AND YES...the crumb top is always the best part!!