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These peach and blackberry crumbles are my favorite way to capture the flavors of summer in cute individual servings. Juicy fruit bubbles under a crisp buttery topping and every bite tastes both special and simple. The recipe makes enough for sharing but you will want to keep one just for yourself
When I first put these together for a sunny garden lunch my friends adored the sweet tart balance and have asked for the recipe ever since
Ingredients
- Fresh ripe peaches: Bring juicy sweetness and a soft texture Choose fruit that gives a little when pressed and has no bruising
- Blackberries: Add tang and a deep flavor If possible choose plump berries without dents or leaks
- All purpose flour: Provides structure and helps the topping brown evenly Always scoop then level flour for the best measure
- Old fashioned oats: Bring a hearty crunch and soak up juices Go for thicker cut oats and skip quick oats here
- Butter: Binds everything and transforms the topping to golden crumbs Use very cold unsalted butter chopped into cubes for the flakiest result
Step-by-Step Instructions
- Prepare the Fruit:
- Slice peaches into even wedges after removing pits Lay peach pieces and blackberries evenly in your individual ramekins Aim for a mixture of both fruits in each
- Mix the Crumble Topping:
- In a large bowl combine flour oats and a touch of sugar if desired Add cold butter cubes and use your fingertips to gently rub them into the dry mix Stop when the texture looks like large pebbly crumbs
- Top the Fruit:
- Sprinkle crumble mixture generously over the fruit in each ramekin Leave some fruit poking through for a rustic look
- Bake until Golden:
- Place ramekins on a baking sheet to catch drips Bake at 180C or 350F for about 25 minutes or until the tops are golden and fruit is bubbling around the edges
- Cool Slightly and Serve:
- Let crumbles rest about ten minutes out of the oven which helps juices thicken Serve warm for best flavor
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My own favorite part is watching the butter melt into the oats and flour before baking that is when you know the topping will be extra crisp My niece and I always sneak a spoonful of topping before it goes into the oven
Storage Tips
You can store leftover crumbles covered in the refrigerator for up to two days Gently reheat in the oven to bring back that fresh-from-the-oven texture Avoid microwaving which makes the topping soft
Ingredient Substitutions
If blackberries are not in season try blueberries or raspberries Apples or plums can stand in for peaches and you may like to add a pinch of cinnamon to the topping Dairy free friends can swap in plant based butter with equally delicious results
Serving Suggestions
Pair your crumble with a scoop of vanilla ice cream for the ultimate dessert A dollop of Greek yogurt makes a perfect breakfast treat The scent of warm crumble and cold cream is my idea of heaven
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The Roots of Fruit Crumble
Fruit crumbles were born out of home cooks making do with simple ingredients during times of rationing The pairing of humble oats flour and farm fruit created something far greater than the sum of its parts This variation is my ode to late summer in the French countryside
Common Questions
- → Can I use frozen fruit?
Yes, frozen peaches and blackberries work well. Thaw and drain excess liquid for best texture.
- → What type of oats should I use?
Rolled oats add the best texture. Instant oats can make the topping softer, while steel-cut oats are not recommended.
- → How do I prevent a soggy topping?
Ensure fruit is not too wet and bake until the topping is golden. Cooling briefly after baking helps crispiness.
- → Can these be prepared ahead?
You can assemble portions in advance and refrigerate. Bake just before serving for best results.
- → What can I serve alongside?
Vanilla ice cream, whipped cream, or crème fraîche nicely complement warm fruit crumbles.