WHAT YOU NEED:

For the Filling -

2 cups fresh or frozen blueberries

2 ½ cups pared and sliced fresh peaches

1 cup maple sugar

1/3 cup all-purpose flour such as King Arthur OR 3 tablespoons instant tapioca

For the Crumble Topping

1 cup maple sugar

1 ½ cups all-purpose flour

1 cup regular butter (not unsalted)

HOW TO DO IT:

Preheat oven to 375 ⁰

Combine the blueberries, peaches, maple sugar and tapioca (or flour – I use the tapioca – it thickens nicely and retains the color of the blueberries, but the flour will also work)  Pour the filling into a pie pan or similar baking dish.  If your dish is large you may want to consider increasing the quantities of filling and topping – the dessert in this photo was prepared by increasing the ingredients by 1 ½.

In a separate bowl, combine the maple sugar and flour and cut in the butter until the mixture is crumbly, either by hand with a pastry cutter or with a food processor (be careful with the food processor – just pulse until the mixture is crumbly).

Sprinkle the topping over the filling, and bake for 40 – 50 minutes until the top is lightly browned.

August/September 2015