Homemade fresh Peach and Blackberry Crumble is the very essence of summery dessert goodness! Fresh, luscious peaches combined with juicy plump blackberries and topped with a sweet crispy crumble crust is out of this world good!
It’s summer, and there is an abundance of fresh fruit at the Farmer’s Markets! So today I wanted to share with you an easy and quick way to use your fresh peaches and blackberries to make a Peach and Blackberry Crumble.
I’m embarrassed to tell you this, but it looked and smelled so good baking last night that we decided to skip dinner and went straight to dessert. We ate it warm topped with vanilla ice cream, and I tell you it was divine! After all, with all of that fruit in it, it had to be healthy, right?
Oh my goodness, have you ever smelled really fresh ripe peaches? Yesterday when we were on our way home from the Farmers Market I kept my nose buried in the bag of peaches we just bought, smelling their wonderful sweet aroma. It was intoxicating!
And, as for the blackberries, I don’t think I have ever seen such beautiful plump, juicy ones! I couldn’t resist them. And, they were so good, I ate half of them before I could get them in the crumble.
I wish you had been here last night to smell this delicious dessert baking! I wouldn’t need to write anything else to entice you to make it. Just the heavenly aroma wafting through the house would send you over the edge and straight to your farmer’s market to pick up fresh peaches and blackberries.
The difference in a crumble and a crisp:
Originally the difference between the two was in the ingredients for the topping: crisps would contain oats and crumbles would not. As time has gone by, though, the lines have blurred, and the names crumble, and crisp are now used interchangeably.”
Here’s what you will need:
You will need fresh peaches (cling-free peaches are the easiest to slice), fresh blackberries (you could substitute blueberries too), a lemon, granulated sugar, all-purpose flour, light brown sugar, kosher salt, ground cinnamon and last but not least a stick of very cold butter.
Here’s how to make it:
Preheat the oven to 350 degrees.
Place your peaches in a large bowl. (See below for an easy, foolproof way to peel peaches.) Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well.
Gently mix in the blackberries and allow the mixture to sit for 5 minutes.
Spoon the mixture into a medium-size baking dish.
To make your crumble topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.
Mix on low speed until the butter is about the size of peas. Or, you can use a pastry blender to incorporate the butter into the dry ingredients.
Sprinkle this mixture evenly over the top of your fruit.
Place the baking dish on a baking sheet lined with foil or parchment paper and bake for 40-45 minutes or until the top is browned and crisp, and the fruit juices are bubbly.
Serve warm or at room temperature and top with a scoop of vanilla ice cream if desired.
How to easily peel peaches:
To easily peel your peaches, immerse them in boiling water for 1 minute. Then, remove and place them in a bowl of ice-cold water to stop them from cooking. You should be able to just rub the skin off at this point.
Related recipes:
If you like blackberries, you might also want to check out the easiest and quickest recipe you have ever seen for a yummy Microwave Blackberry Jam, that is if I can keep from eating them all first! I also have a yummy recipe for Classic Southern Blackberry Pie and one for a delicious Pork Tenderloin with Blackberry Sauce.
Homemade Peach and Blackberry Crumble
Ingredients
Fruit filling ingredients
- 2 pounds firm ripe peaches peeled and sliced** (6-8 peaches)
- 2 teaspoon grated lemon zest
- 2 tablespoon fresh lemon juice
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 cup fresh blackberries
Crumble topping ingredients
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- ¼ cup light brown sugar lightly packed
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 stick cold unsalted butter diced
Instructions
- Preheat the oven to 350 degrees.
- Place your peaches in a large bowl. (**See below for an easy foolproof way to peel peaches.) Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well.Gently mix in the blackberries and allow the mixture to sit for 5 minutes.
- Spoon the mixture into a medium-size baking dish.To make your crumble topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is about the size of peas. Or, you can use a pastry blender to incorporate the butter into the dry ingredients.
- Sprinkle this mixture evenly over the top of your fruit.
- Place the baking dish on a baking sheet lined with foil or parchment paper and bake for 40-45 minutes or until the top is browned and crisp and the fruit juices are bubbly.
- Serve warm or at room temperature and top with a scoop of vanilla ice cream if desired.
Notes
Nutrition
peach and blackberries are a match made in heaven, love this!!!