Though typically a dessert, I’ve included “breakfast” in this crumble recipe title because I’ve been known to eat the refrigerated leftovers (when there are leftovers) with plain greek yogurt for breakfast the following day. Besides, there’s oatmeal in the crumble topping and oatmeal is a traditional breakfast food, right?
One tip – the crumble topping on this recipe is generous, and you might prefer a higher fruit to topping ratio. I have prepared the full crumble recipe portion and reserved half the crumble topping for a later use. Just store the remaining topping mixture in an airtight container in the fridge where it will keep for at least a week.
Blackberry Peach “Breakfast” Crumble
Fruit Filling Ingredients:
4 ripe peaches, peeled, pitted & sliced in eighths
1 pint blackberries (about 1 1/2 cups), rinsed and dried
3 tbsp all-purpose flour
1/3 cup granulated sugar
Juice of half a lemon
Crumble Topping Ingredients:
½ cup unsalted butter (1 stick), cold and cut in cubes (about 1/2″ cubes)
1 cup lightly packed brown sugar
¾ cup all purpose flour (note – I have substituted white whole wheat flour successfully)
¾ cup oats (rolled or old fashioned, but not instant)
½ teaspoon cinnamon
¼ teaspoon salt
Preheat oven to 350 degrees. Butter an 8″ x 8″ baking dish.
To make the filling –
- Combine sliced peaches and blackberries in a medium bowl. Squeeze lemon juice over fruit, then gently stir to combine.
- Sprinkle flour and sugar over fruit mixture, then gently stir to combine. Spoon fruit mixture into buttered baking dish.
To make the crumble –
- In a large mixing bowl combine brown sugar, flour, oats, cinnamon and salt.
- Cut butter cubes into flour mixture with a pastry blender (or use your very clean hands to work the butter into the flour-oat mixture), until mixture resembles coarse bread crumbs.
- Sprinkle crumble topping evenly over prepared fruit mixture.
- Place baking dish in oven and bake for 40 to 45 minutes. The topping should be lightly browned and juice from the fruit mixture may bubble through the topping in places when done. Note – If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of baking so the topping will crisp.
- Remove dish from oven and let cool for 10 to 15 minutes before serving. Can serve with vanilla ice cream or fresh whipped cream, if desired.