Peach-Berry Crumble
Photo: Iain Bagwell; Styling: Caroline M. Cunningham
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.
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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Smytheville's Review
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
N/A
Bookgirl67's Review
Amazing! Super easy to throw together, and turns out beautifully. I substituted blueberries. Best crumble I've ever had!
Sdhoff's Review
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
Everyone loved this - a real delight.
ShariLB's Review
N/A
Disappointing, but still tasted ok.
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).
Needs justice little something more to be special.