Rating: 4 stars 4
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
1 9-inch crumble
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Filling:
Crumble:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

  • 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.

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

Cook's Note:

Flour or cornstarch can be added to the fruit mixture to thicken it, if desired.

Nutrition Facts

492 calories; protein 4.6g; carbohydrates 67.2g; fat 23.6g; cholesterol 61mg; sodium 13.3mg. Full Nutrition
Advertisement