BBQ'd Peach and Blueberry Streusel Recipe
- 13 years ago
Bonny from Sobeys gives you the recipe for this fantastic summer dessert recipe. Your family will love it!
if you don’t have a cast-iron pan, use two rectangular disposable aluminum pans stacked one inside the other to prevent the bottom from burning.
PrEP tImE: 15 min. total tImE: 45 min. SErVES: 8
1 punnet (2.2 lb/1 kg) Compliments Peaches, pitted and sliced 1⁄2 in. (1 cm) thick
2 cups (500 mL) fresh blueberries
1⁄4 cup (60 mL) brown sugar
2 tbsp (30 mL) fresh lemon juice
1⁄2 tsp (2 mL) Compliments ground cinnamon
1 pkg (100 g) Compliments Pecan halves, coarsely chopped
1 cup (250 mL) all-purpose flour
1⁄3 cup (75 mL) brown sugar
1 tbsp (15 mL) chopped fresh Compliments Thyme
1⁄8 tsp (0.5 mL) salt 1⁄4 cup (60 mL) unsalted butter, chilled
1. Preheat barbecue to medium heat. In a bowl, mix peach slices, blueberries, brown sugar, lemon juice and cinnamon. spread the mixture in a 10-in. (25 cm) cast-iron pan or two stacked (13 × 10-in./32 × 25 cm) rectangular disposable aluminum pans.
2. mix pecans in a large bowl with flour, brown sugar, thyme and salt. Grate the chilled butter into the bowl. use fingertips to rub the butter into the flour mixture until it resembles coarse meal. sprinkle evenly over fruit. set on the grill and cook for 20 to 25 min. or until the topping is golden brown and the fruit is bubbling. Cool slightly before serving.
if you don’t have a cast-iron pan, use two rectangular disposable aluminum pans stacked one inside the other to prevent the bottom from burning.
PrEP tImE: 15 min. total tImE: 45 min. SErVES: 8
1 punnet (2.2 lb/1 kg) Compliments Peaches, pitted and sliced 1⁄2 in. (1 cm) thick
2 cups (500 mL) fresh blueberries
1⁄4 cup (60 mL) brown sugar
2 tbsp (30 mL) fresh lemon juice
1⁄2 tsp (2 mL) Compliments ground cinnamon
1 pkg (100 g) Compliments Pecan halves, coarsely chopped
1 cup (250 mL) all-purpose flour
1⁄3 cup (75 mL) brown sugar
1 tbsp (15 mL) chopped fresh Compliments Thyme
1⁄8 tsp (0.5 mL) salt 1⁄4 cup (60 mL) unsalted butter, chilled
1. Preheat barbecue to medium heat. In a bowl, mix peach slices, blueberries, brown sugar, lemon juice and cinnamon. spread the mixture in a 10-in. (25 cm) cast-iron pan or two stacked (13 × 10-in./32 × 25 cm) rectangular disposable aluminum pans.
2. mix pecans in a large bowl with flour, brown sugar, thyme and salt. Grate the chilled butter into the bowl. use fingertips to rub the butter into the flour mixture until it resembles coarse meal. sprinkle evenly over fruit. set on the grill and cook for 20 to 25 min. or until the topping is golden brown and the fruit is bubbling. Cool slightly before serving.