Peach Blackberry Crumble

Yesterday I set out to make peach crumble.    Peach season is on here in NH, and I'd seen Cyndy's awesome review & pics of the Southern Apple Crumble and thought it would be great with the half dozen peaches I'd picked up.    Jake helped me, peel and prep, but I wanted to fill an 11x7 pan I had, and there just weren't enough.   I decided to add a pint of HUGE but tart blackberries we'd gotten at the farm as well.     This is a super simple recipe, love the use of the oatmeal cookie packet for the topping.    Jake finished his bowl and then tipped it up to drink all the syrupy goodness that was left  :) 
Next time I'd make it in my round or oblong corningware, or double up the fruit.   Yes, there will be a next time.   Many, many next times.   Apple season is coming up, along with pears, plus I think this would be great with blueberries too.  


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  apples -- peeled and coarsely chopped (about 3 c. or a little more)-- used 6 med peaches and 1 pint blackberries
     1/3            c.  granulated sugar -- (1/3 to 1/2)-- used 1/2
     1/4            c.  packed brown sugar
  1               tsp.  ground cinnamon -- (1 to 2)--used 1t
     1/4            c.  cold butter or margarine cut into small pieces
  1              pouch  oatmeal cookie mix -- (1 lb. 5 oz.)
     1/2            c.  butter or margarine -- melted
     1/2            c.  chopped pecans -- omitted
1 Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

2 In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.

3 Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.


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