We love this recipe because it's easy enough for busy, weeknight cooking; pop the crumble in the oven when you serve dinner and it'll be ready in about 40 minutes. Blueberries or raspberries may be substituted for the blackberries.
3 cups fresh peach slices (about 3 medium)
2 cups fresh blackberries
1 large egg
1 large egg yolk
1 cup sugar
3/4 cup all-purpose flour
1/2 cup uncooked regular oats
1/4 teaspoon kosher salt
1/2 cup butter, melted
Vanilla ice cream
How to Make It
Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.
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Not sure what went wrong, but my topping was not at all crumbly or "like a coarse meal" when preparing. As a result it took longer to cook. Also, thought the top tasted a little eggy. My only guess is my large eggs were too large or something. I followed the recipe as listed. Tasted fine, but wasn't what I was expecting. It was nice the dish wasn't overly sweet--letting the natural sweet of the fruit shine through which we liked (especially when pairing with ice cream).
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