Blackberries and peaches have always been my favorite summer fruits. I have loads of blackberry bushes around my house, and I buy peaches from the market and ripen them until they perfume the room. When you use seasonally ripe fruit, you hardly need to add much sugar, and the results are heavenly. For the cleanest peach wedges, blanch and peel the fruit just before assembling, so the slices hold their shape under the crumble. Serve warm, with a scoop of vanilla ice cream.
Makes one 9-inch crisp
Printable PDF of this version here.
CRUMBLE TOPPING
⅓ cup unbleached all-purpose flour
¼ cup thick-cut oats
⅓ cup almonds, sliced or coarsely chopped
⅓ cup light brown sugar
4 Tbsp unsalted butter, chilled and cut into ½-inch cubes
FRUIT FILLING
4 ripe peaches (about 4 cups)
4 cups fresh blackberries
½ cup granulated sugar
2 Tbsp light brown sugar
3 Tbsp unbleached all-purpose flour
¼ tsp lemon zest
Preheat the oven to 375°F. Brush the inside of a 9-inch pie dish with neutral oil or melted butter to prevent sticking.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, oats, almonds, brown sugar, and cubed butter. Mix on medium speed until the mixture resembles a coarse, crumbly texture. Set aside.
Bring a medium saucepan of water to a boil. Cut a ¼-inch X in the bottom of each peach. Set up an ice bath in a medium bowl. Drop the peaches into the boiling water for 1 to 2 minutes, until the skin at the X loosens, then transfer them to the ice bath to cool. Peel the peaches, cut into ¾-inch wedges, and halve each wedge horizontally.
Place the peaches in a large bowl and add the blackberries, granulated sugar, brown sugar, flour, and lemon zest. Toss gently with your hands, then pour into the prepared dish. Level the fruit and scatter the crumble topping evenly over the top.
Set the dish on a rimmed sheet pan and bake 40 to 45 minutes, until the juices bubble around the edges and the topping is golden brown. Let cool 30 minutes, then serve with your favorite vanilla ice cream.