Aug 21, 2012

peach blackberry crumble

I love fruit crumbles, pies, buckles, crostatas, and cobblers.  Pretty much any excuse to use fresh fruit, sugar, and butter is a good one.  My current excuse: Fresh Fork provided us with peaches and blackberries that weren't going to last very long. 

Let's call this the end of summer celebration.  Fall planning is in full swing, pumpkin-flavored everything is starting to appear, and my mom swears the leaves are starting to change.  I may be in denial, but they sure still look green to me.

As long as there are fresh peaches and blackberries, I will call it summer.  Just give me a few more days to savor, k?

Peach Blackberry Crumble
Makes an 8x8 pan

  • 2 large peaches, peeled, pitted and sliced
  • 1 pint blackberries
  • 1/2 c sugar
  • 3/4 c flour, divided
  • 3/4 c rolled oats
  • 1/4 c butter
  • 1 tbsp brown sugar
  • pinch of salt
Start by cleaning and preparing the peaches and blackberries.  Put them in a medium-sized bowl with 1/2 c sugar and 1/4 c flour.  Mix fruit to coat it with the flour/sugar mixture, pour it in an ungreased 8x8 glass baking pan and set it aside.  In another bowl, combine 1/2 c flour, oats, butter, brown sugar and salt.  Using the back of a fork or a pastry cutter, work the butter into the dry mixture until there are pea-sized crumbles.  Sprinkle the crumble mixture over the fruit.  You can refrigerate it at this point until you're ready to bake.  Preheat the oven to 350 degrees.  Bake the crumble for about 20 minutes, until the butter is melted and the fruit is bubbling.  Serve warm or refrigerate and serve cold.

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