Peach-Berry Crumble
Wednesday, August 22, 2012 at 8:57PM 
I always say that I won the in-law lottery, because I truly love Mark's mom and dad. But lately I've been feeling even more blessed, because I've also fallen in love with several of their friends. This week we had the pleasure of entertaining a couple, Bill and Linda, who are good friends of my in-laws, and now I feel like I can say they're our friends, too.
After a delicious fish dinner, lots of wine and a ton of laughs (not to mention a naked bedtime parade by the mush), I served up this crumble for dessert. I developed this recipe for All You last year, and it's become a favorite in our house. I managed to forget the ice cream, but we all devoured the sweet-tart-crunchy-buttery goodness anyway.
Make this one quick, before the summer comes to a close...
Enjoy!
Peach-Berry Crumble
Serves 8
(recipe by me, for All You magazine)
Topping:
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
1 tsp. cinnamon
1/2 tsp. salt
8 Tbsp. (1 stick) unsalted butter, melted
1/4 cup sliced almonds
Filling:
1 1/2 lb. firm, ripe peaches (4 or 5)
1/2 cup sugar
1/4 cup all-purpose flour
Pinch of salt
1 cup fresh blueberries
1 cup fresh raspberries
1. Preheat oven to 350ºF. Lightly butter a 9-inch pie plate. Line a large, rimmed baking sheet with foil. Make topping: In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Stir in butter until well mixed. Toss in almonds. (Can be made up to 2 days in advance. Cover and refrigerate. You may need to break it up with a fork just before using.)
2. Make filling: Peel peaches (you can blanch them and then peel off the skins, but I just use a serrated peeler, much easier). Cut peaches in half, remove pits and slice fruit into wedges. Toss in a bowl with sugar, flour and salt. Fold in berries. Let stand for 5 minutes. Transfer filling to pie plate and scatter topping on top. Place pie dish on baking sheet.
3. Bake for 50 to 55 minutes, until filling bubbles and topping is golden. Let cool on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature with vanilla ice cream (if you remember it!).
Reader Comments (1)
This looks lovely. Of all the wonderful ways to use up summer's bounty, a simple crumble has got to be one of my favorites. I especially love the combination of peaches and berries. Thanks so much for the inspiration!