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Summer Peach Blackberry Crumble

Happy Monday everyone! It’s been awhile since I shared a recipe (sorry!), and given that it’s finally peach season I wanted to share with you one of my favorite summer desserts: peach blackberry crumble with an oatmeal pecan topping. So. Good. I’ve made this dessert a couple of times this summer already: for our Austin dinner party, and most recently last week for our cookbook team dinner last week. It’s so easy, not too sweet, and gets raves reviews every time. (It’s also – I should note – really good eaten cold for breakfast with Greek yogurt. Just sayin.’)

I have to give a huge shoutout to my friend Kelyn Mock for inspiring this recipe. She came over to help out with one of our final cookbook photo shoots, and (confession) I hadn’t actually written out the recipe yet. I’d made it a bunch of times over the years, always just dumping in a little of this and a little of that. Kelyn’s an amazing baker, so I gave her my recipe for the pecan oatmeal streusel topping and then asked her to make the peach blackberry filling however she wanted. The version she came up with was brilliant: she added in some lemon zest and vanilla, which added so much extra flavor, as well as a little flour and cornstarch to thicken the juices a bit. It was delicious.

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Making crumble in Jeanine & Jack’s lovely Austin kitchen; photo(s) courtesy of Love & Lemons.

Since then, I’ve adapted her recipe slightly, reducing the sugar and adding in a bit more lemon zest and a bit of lemon juice as well. But I’ll always think of Kelyn when I make this. She’s from Austin originally, and funny enough, these pictures of me making the crumble were actually taken in Austin this summer, by Jack Mathews & Jeanine Donofrio (of the blog Love & Lemons) in their gorgeous white kitchen. We had been to the farmer’s market earlier that day and bought the most insane local peaches and blackberries…that Texas heat really makes the fruit extra-flavorful.

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Kelyn’s crumble, shot for the cookbook by Signe Birck.

With no further ado, here’s the recipe. Thank you Kelyn, and thank you Texas. You both really know how to make a mean crumble!


PEACH BLACKBERRY CRUMBLE WITH OATMEAL PECAN TOPPING


Serves 8

5 large peaches (about 5 cups), sliced (skin on)
2 pints fresh blackberries
¼ cup flour
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
¼ cup sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup all-purpose flour
½ cup Old Fashioned oats
6 tablespoons brown sugar
½ teaspoon salt
½ teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, cut into small pieces
½ cup chopped pecans

Set a rack in the middle of the oven and preheat the oven to 350°F. Butter an 11x7x2-inch ceramic baking dish.

Toss the peaches, blackberries, flour, cornstarch, vanilla, sugar, lemon juice, and zest in a large bowl. Pour into the prepared dish.

In a separate bowl, stir together the flour, oatmeal, brown sugar, salt, and cinnamon. Add in the butter and rub into the dry ingredients with your fingers until pea-size lumps form. Add in the pecans with your fingers, squeezing to combine.

Sprinkle the crumble topping over the fruit mixture. Bake for 35 to 40 minutes or until bubbling and golden brown on top. Let cool slightly; serve with vanilla ice cream.

MAKE AHEAD: This can be made a day ahead and reheated in the oven (let come to room temperature before putting the dish in the oven – otherwise the dish could break!).
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Summer-2014
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