Thursday, July 26, 2012

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

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
    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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    1. Mmmmmmmmm....I love this fruit combination! Especially for a pie, tart, crisp or crumble. Perfect for dessert or breakfast :)

      PS...I'm so glad you've joined the'll love it!

    2. I like a lady with rules. Mine is all food needs sugar. It's sad but just how I roll. This looks so good. Love a good crumble.

    3. Oh my, I thought cooking with peaches was over for me. We just picked up a bunch of peaches on a trip to Niagara today and agreed we were going to eat them as fresh fruit only. Looks like I'm going to have to break my word. I am making this. YUM!

    4. I love crumble! Peaches are so wonderful this time of the year, especially in crumbles and pies! Would love this with some ice cream :)!

    5. hi Emily, like always, your food photos are so tempting :D
      this peach and blacberry crumbles deserve to be on my Food Photography site
      Submit your photos the readers can enjoy your creations.
      It is absolutely free and fun to make others hungry!

    6. I agree with you about the chocolate the rest of the year but something about summer just makes me want fruity desserts. :)

    7. Peach and blackberry!! What a fabulous combination!! The crumble looks absolutely divine.

    8. Oh yeah.... I love this flavor combo!!!!!! Mmmmm delish!!

      Pleasure bloghopping with you!

      <3 Betsy


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