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Peach-Blackberry Crumple

desserts, fruits

7 tablespoons unsalted butter; divided
6 large peaches; peeled and diced
1 cup blackberries
1/3 cup granulated sugar
3/4 teaspoons cinnamon
1/2 teaspoon ground mace
1/2 lemon; juiced
8 sheets phyllo dough; at room temperature
confectioners' sugar

1. Preheat oven to 400F. Using 1 tablespoon of the butter, generously grease a 12 1/4-inch casserole dish.

2. In small saucepan, melt 4 tablespoons butter. Set aside.

3. In large non-reactive bowl, toss peaches and blackberries with sugar, cinnamon, mace and lemon juice. Arrange fruit mixture in casserole. Cut the remaining 2 tablespoons butter into thin chips; dot over fruit.

4. Lay phyllo flat on a countertop and cover with a damp kitchen towel. Transfer 1 sheet of phyllo to a work surface; brush it generously with the melted butter. Gently pick up the buttered dough; loosely crumple it into a ball about 4 inches in diameter. Place the crumpled phyllo on top of the fruit. Repeat with the remaining phyllo, leaving some space between crumples for the juices to bubble up as the fruit cooks.

5. Bake 10 minutes. Reduce oven temperature to 325F, bake 20 minutes longer, or until edges of the phyllo are light brown. Sprinkle generously with confectioners' sugar. Raise oven temperature to 400 and bake until sugar melts to a glaze, about 8 to 10 minutes.

6. Let crumple stand up to 1 hour. Serve while still warm; the phyllo will get soggy if the crumple stands too long.

Makes 8 servings. Preparation time: About 20 minutes. Baking time: About 38 to 40 minutes.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 1 serving

Preparation Time: 0:00

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