Peach-Berry Crumble

8 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Makes 6 to 8 servings
By Marian Cooper Cairns
June 2014
RECIPE BY Southern Living

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.

Ingredients

  • 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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Ratings & Reviews

Needs justice little something more to be special.

Sdhoff
August 15, 2017
It was good summer dessert. I think it could have used a little cinnamon in the topping.

Smytheville's Review

Bookgirl67
June 03, 2014
What's not to love? Quick, easy, delicious. I made it with frozen wild blueberries in place of blackberries. Summer in a dish, a la mode.

Juanita16's Review

sjlight
August 06, 2014
N/A

Bookgirl67's Review

ShariLB
July 29, 2014
Amazing! Super easy to throw together, and turns out beautifully. I substituted blueberries. Best crumble I've ever had!

Sdhoff's Review

swarman
July 03, 2014
Love this. I used blueberries as that is all I had and I forgot the melted butter, so even after all that it still tasted amazing.

sjlight's Review

Gooniesjl
August 22, 2014
Everyone loved this - a real delight.

ShariLB's Review

Juanita16
August 25, 2014
N/A

Disappointing, but still tasted ok.

Smytheville
August 15, 2015
 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).