Peach-Blackberry Crumble recipe

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Ingredients

3 medium (2-1/2\" dia) (approx 4 per lb)s ripe peaches, peeled and sliced "
¼ cup white sugar"
⅛ cup all-purpose flour"
1 tablespoon lemon juice"
1 teaspoon grated lemon zest"
2 cups fresh blackberries"
2 ¼ cups all-purpose flour"
1 ½ cups unpacked light brown sugar"
¼ teaspoon ground cinnamon"
1 cup unsalted butter, softened, cut into small pieces"

Nutrition Info

491.5 calories
carbohydrate: 67.2 g
cholesterol: 61 mg
fat: 23.6 g
fiber: 2.9 g
protein: 4.6 g
saturatedFat: 14.6 g
servingSize: -
sodium: 13.3 mg
sugar: 36.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Combine peaches, white sugar, flour, lemon juice, and lemon zest in a large bowl. Mix until peaches are evenly coated. Add blackberries and stir gently until combined. Pour fruit mixture into a 9-inch pie pan.

  3. Combine flour, brown sugar, and cinnamon for crumble in a separate bowl. Cut in butter using a pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over the filling.

  4. Bake in the preheated oven until golden brown and bubbly, 40 to 45 minutes.

Recipe Yield

1 9-inch crumble

Recipe Note

This is my favorite way to use wild blackberries. I like to serve this dessert on top of vanilla ice cream.

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