Recipes: Peach and Blackberry Crumble

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.

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the-table-nyc-ingredients

  • 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

the-table-nyc-steps

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.

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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.

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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.

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We find this is best served warm, alongside a scoop of vanilla ice cream.
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Our peach and blackberry crumble is adapted from a recipe from Food and Wine.

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