peach + blackberry + rosemary crumble

peach crumble recipe

The only problem with summer and peaches for me is that I get a kooky song stuck in my head for hours.  I see a sign on the road that says, innocently enough, "fresh peaches" and it starts...."moving to the country, gonna eat a lot of peaches..."  Let's move on.

I am going to go so far as to say that there is no baked dessert that is easier to make than a crumble.  There is no need for super precise measurements, the fruit doesn't have to be absolutely perfect, no fussy knife work, no pie crust, etc etc.  I like the addition of rosemary, as subtle as it is, too cut the sweetness a bit.  You can substitute just about any stone fruit. Add some chopped nuts to the crumble mixture.  Swap thyme for the rosemary.  Whatever you do, you'll end up with some yummy baked fruit, a slightly crunchy topping and a luscious built-in sauce.  All for about 5-7 minutes of hands-on time.

You can make this in the morning, covered with plastic and store tt in the fridge.  Pull it out and pop it in the oven while you are eating dinner.  Rustic, simple and kind of the perfect way to end a summer meal.

peach + blackberry + rosemary crumble

peach + blackberry + rosemary crumble

for the crumble

1/2 c butter, softened

1/2 c sugar

1/2 c brown sugar

1 1/2 T rosemary needles, finely chopped

for the fruit

2 c blackberries

5 c peaches, sliced

1/2 c sugar

Preheat oven to 350º

In a small mixing bowl, using your hands, mix together all of the topping ingredients until it is, well, crumbly.

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In a large bowl, toss the fruit gently with the sugar.  Pour into a 9 x 13 or similar baking pan and give it a few shakes.

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Cover the fruit as evenly as possible with crumble mixture.

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Bake until golden and bubbling, about 30-40 minutes.  Serve immediately with vanilla ice cream, if you'd like.

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