Description
This Homemade Peach and Blackberry Crumble is a classic, comforting dessert featuring juicy, ripe peaches and fresh blackberries topped with a buttery, crunchy crumble. Baked to golden perfection, this delicious crumble is perfect served warm with a scoop of vanilla ice cream for an irresistible treat.
Ingredients
Scale
Fruit Filling
- 2 pounds firm ripe peaches, peeled and sliced (about 6-8 peaches)
- 2 tsp grated lemon zest
- 2 Tbsp fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blackberries
Crumble Topping
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1 stick cold unsalted butter, diced (8 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right baking temperature for the crumble.
- Prepare Fruit Filling: In a large bowl, combine peeled and sliced peaches with grated lemon zest, fresh lemon juice, granulated sugar, and flour. Toss well to coat all the fruit evenly. Gently fold in fresh blackberries and let the mixture sit for 5 minutes to allow the flavors to blend.
- Spoon Filling into Dish: Transfer the fruit mixture into a medium-sized baking dish, spreading it out evenly.
- Make Crumble Topping: In the bowl of an electric mixer fitted with a paddle attachment, combine flour, granulated sugar, brown sugar, kosher salt, and ground cinnamon. Add the cold diced butter and mix on low speed until the mixture resembles pea-sized crumbs. Alternatively, use a pastry blender to work the butter into the dry ingredients.
- Top Fruit with Crumble: Evenly sprinkle the crumble topping over the fruit in the baking dish, covering it completely.
- Bake: Place the baking dish on a baking sheet lined with foil or parchment paper. Bake in the preheated oven for 40-45 minutes until the topping is golden brown and crisp, and the fruit filling is bubbly.
- Serve: Allow the crumble to cool slightly. Serve warm or at room temperature, optionally topped with a scoop of vanilla ice cream for extra indulgence.
Notes
- To peel peaches easily, score a small ‘X’ on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to an ice bath; the skins will slip off easily.
- Use ripe but firm peaches for the best texture and sweetness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The crumble topping can be made ahead and kept in the fridge until ready to use.
- Leftovers can be refrigerated and gently reheated before serving.
