Posted: August 29 2019 in RecipesPies and Tarts

Unlike traditional crumb toppings made from oats or flour, this recipe is made extra crunchy
by using Panko bread crumbs. To enjoy it at its crunchiest, eat the crisp warm from the oven.

1/2 cup (125ml) lightly packed brown sugar
1 tbsp.(15ml) cornstarch
peel of 1 orange, finely grated
3 cups (750ml) pitted, peeled and chopped peaches
4 cups (1000ml) of blueberries
1 (5ml) teaspoon pure vanilla extract
1 1/2 cups (375ml) Panko bread crumbs
1/2 cup (125ml) lightly packed brown sugar
1/2 cup (125ml) chopped hazelnuts
1/4 tsp. (1ml) fine sea salt
1/3 cup (75ml) melted unsalted butter

Preheat the oven to 350F

2. To make the filling: In a small bowl, mix the brown sugar, cornstarch, and orange peel until evenly combined.
3. In a large bowl, place the peaches and blueberries. Sprinkle with vanilla and toss gently to
evenly distribute the fruit. Sprinkle with the sugar mixture and toss gently to coat evenly.
Spoon into an 8” X 8” (20cmX20cm) glass baking dish. Level with back of spoon.
4. To make the topping: In a medium bowl, toss the Panko, brown sugar, hazelnuts, and salt
until well combined. Pour the butter over the crumbs and toss to coat well. Spoon the
crumbs evenly over the fruit. Bake for 40 to 45 minutes, or until the fruit is bubbling and
the topping is crispy. Allow to cook for 30-45 minutes before serving. Serve warm or at room temperature.
QB Note: For added peachiness serve with our easy to make Peach Ice Cream