It seems that the markets down here are overflowing with both Eastern peaches and New Jersey blueberries. A fabulous idea for a Fourth of July dessert!

                                                PEACH & BLUEBERRY CRUMBLE
Ingredients:
6 large  peaches (about 5 1/2-6 cups), peeled and cut into 1/2 ” wedges
1 pint blueberries
1/2 cup very cold butter (1 stick), cut into small pieces)
1 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
1 Tablespoon cornstarch
1 Tablespoon fresh lemon juice
2 Tablespoons maple syrup (the secret ingredient)

Blanch the peaches for 30-90 seconds in boiling water and put in an ice bath to cool.  The skins will slide off nicely.  Cut into 1/2″ wedges.  Preheat the oven to 375 degrees.

Combine the butter, flour, and sugars.  Mix well.  Put the peaches and blueberries in a bowl and sprinkle the cornstarch over them.  Add the lemon juice and maple syrup and mix gently.  Transfer to an oven proof baking dish (Corning Ware works great) and top with the crumbs.  Bake at 375 degrees for about 40 minutes.  Serve warm with a dollop of ice cream on top.

Enjoy!!!!

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