Peach Blackberry Crumbles

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Course Dessert

Cuisine American

Difficulty Easy

Servings people

Prep Time 40

Cook Time 45

Total Time 1 25

Because these are served in individual ramekins, they are a great dessert to serve at a dinner party. You can also substitute blueberries and raspberries in place of the peaches if it is not peach season. If you want to make these early, assemble the fruit and store the unbaked crumbles in the fridge; bake just before dinner.

Servings: people

Calories: 440kcal

Ingredients

Fruit

2 lbs firm, ripe peaches (6 to 8 peaches)
2 tsp lemon zest
2 Tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all purpose flour
1 cup fresh blackberries

Crumble

1/3 cup almond flour
1/3 cup rolled oats
1/3 cup granulated sugar
1/4 cup light brown sugar lightly packed
1/2 tsp fine salt
1/4 tsp ground cinnamon
1/2 cup cold unsalted butter cut into 1/4 inch cubes

Instructions

Preheat the oven to 350°F.
Immerse the peaches in boiling water for about 30 seconds to 1 minute until their skins peel off easily. Place them immediately in cold water.
Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour and toss well. Gently mix in the blackberries. Allow the mixture to sit for 5 minutes.
Spoon the mixture into 6 ramekins or custard cups.
For the topping, combine the flour, oats, granulated sugar, brown sugar, salt, cinnamon, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it forms big crumbles, then sprinkle evenly over the fruit.
Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly and overflowing.
Serve warm or at room temperature with a scoop of vanilla ice cream.

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