Peach-Blackberry Crumble Recipe

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Ingredients

3 medium (2-1/2\" dia) (approx 4 per lb)s ripe peaches, peeled and sliced " ¼ cup white sugar" ⅛ cup all-purpose flour" 1 tablespoon lemon juice" 1 teaspoon grated lemon zest" 2 cups fresh blackberries" 2 ¼ cups all-purpose flour" 1 ½ cups unpacked light brown sugar" ¼ teaspoon ground cinnamon" 1 cup unsalted butter, softened, cut into small pieces"

491.5 calories carbohydrate: 67.2 g cholesterol: 61 mg fat: 23.6 g fiber: 2.9 g protein: 4.6 g saturatedFat: 14.6 g servingSize: - sodium: 13.3 mg sugar: 36.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Combine peaches, white sugar, flour, lemon juice, and lemon zest in a large bowl. Mix until peaches are evenly coated. Add blackberries and stir gently until combined. Pour fruit mixture into a 9-inch pie pan.
Combine flour, brown sugar, and cinnamon for crumble in a separate bowl. Cut in butter using a pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over the filling.
Bake in the preheated oven until golden brown and bubbly, 40 to 45 minutes.

1 9-inch crumble

This is my favorite way to use wild blackberries. I like to serve this dessert on top of vanilla ice cream.