RECIPE AND PHOTO SUBMITTED BY Brianna Hubbard
BLUEBERRY PEACH CRUMBLE
filling: 8-10 peeled peaches
zest of 1/2 a medium lemon
2 tablespoons lemon juice
1/2 cup granulated sugar (or more if your fruit is a little tart)
1/4 cup all-purpose flour
2 cups fresh blueberries
Topping: 1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick cold unsalted butter
bake on 350 for 40-45 minutes next time I would double the topping because it is yummyyy.
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