If you’re ever unsure of what to make for dessert, taking a trip to your local farmer’s market could help guide you in the right direction. Some of the best desserts originate from fresh, in-season fruits – like this mid-July Peach and Blackberry Crumble. Perhaps a seemingly unexpected match, the combination of peaches and blackberries is a pleasant surprise.
- 2 pounds of firm, ripe peaches – halved, pitted and cut into 1/2″ wedges
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 tsp freshly squeezed lemon juice
- 1 cup quick oats
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp freshly grated nutmeg
- 9 tablespoons cold unsalted butter, cubed
Preheat the oven to 375° F.
Combine peaches, blackberries, granulated sugar and lemon juice in a large bowl. Gently toss to mix, and transfer to an 8″ x 11″ baking dish.
Combine the remaining dry ingredients – oats, flour, brown sugar, salt, cinnamon, cardamom and nutmeg – in a medium or large bowl. Add butter, and using your hands, mix until the topping is crumbly.
Sprinkle the topping over the fruit mixture and transfer the dish to the oven. Bake for 1 hour, or until the top is golden brown and fruit slightly bubbling. Remove from the oven and let cool for at least 30 minutes before serving.
We find this is best served warm, alongside a scoop of vanilla ice cream.
Our peach and blackberry crumble is adapted from a recipe from Food and Wine.