Peach and Blackberry Crumble

If you know my blog at all you know I have a few rules that I apply to my eating habits.  One rule for me is dessert must have chocolate, minus maybe a special scoop of coconut or banana ice cream.  No need there.  Regardless there are very few exceptions to that rule.  Very few.

I like rules.  Ways to live by.  I think rules make things easier.  If there is not chocolate dessert, I won't eat it.  

However this summer I have been loaded with berries and other fresh fruit.  I cannot get enough. 

Again, I eat them nonstop but I wouldn't consider these desserts, just snacks.  After going a few weeks with lots of sweet treats being consumed I decided to take a break from desserts.

OK, yes, there was a package of delicious chocolate cookies that came in the mail. Somehow they disappeared in only a few days. 

Anyway, Mr. J likes fruity things too.  I made a crumble with peaches and blackberries.  I cut back on the sugar and it was still super sweet.  Super sweet in a really good way.

This was a bit of a ramble post. Here is the recap:

1. No chocolate = No dessert
2. No dessert rule = Make a fruity crumble
3. Eat said crisp for breakfast and it is not dessert :)

Got it?

On a completely different note I need to learn the difference between a crisp, a crumble, a buckle, and a cobbler.  Seriously so many options!  Do you know?

Peach and Blackberry Crumble

by Emily Morris

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Keywords: bake dessert summer

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Ingredients (serves 8)

For the Filling

• 1 1/2 pounds peaches (I used frozen)
• 2 cups blackberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 4 teaspoons cornstarch
• 1/2 teaspoon coarse salt

For the Topping

• 6 tablespoons unsalted butter, room temperature
• 1/4 cup light-brown sugar
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon coarse salt

Instructions

Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.

Make topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.

Bake until center is bubbling, 40 to 50 minutes. Let cool 20 minutes before serving.

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