Blackberry Peach Crumble Recipe!

Hello lovelies,

For me, nothing beats sitting indoors all cosy under a blanket, dark outside, watching rubbish TV with a bowl of warm, delicious crumble and custard. It’s what I look forward to all year.

Now, I know it’s a very split 50/50 debate as to whether a crumble is a summer desert as well as winter and I am in cline to believe it’s both. With that being said, I do prefer a crumble in the winter, theres something so cosy and soul warming about it. Do you agree?

So, as autumn is officially here and I’m ready for that homely, wholesome feeling, I just had to share a crumble recipe with you all. It would be a crime if I didn’t!

With blackberries and peaches both being in season currently, it felt right to combine the two in today’s crumble. And boy, what a combination they are. They complement one another perfectly and create something quite special.

With the addition of spices and the crunchy crumble topping, this autumnal crumble is everything you’d want and more.

So, if you’re a crumble lover and fancy warming the soul this autumn, you know the drill. Keep on scrolling below and you’ll find today’s recipe.

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Category: Desert

Servings: 4

Prep Time: 15 Minutes

Bake Time: 45 Minutes

Overall Time: 1 Hour

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Ingredients You Need For The Crumble Topping:

• 175g Of Plain Flour
• 100g Of Light Brown Sugar
• 115g Of Unsalted Butter
• 1tsp Of Ground Sweet Cinnamon

Ingredients You Need For The Fruit Filling:

• 5 Peaches, Cut Into Thin Slices
• 450g Of Fresh Blackberries (Or Frozen, Not Thawed)
• 110g Of Light Brown Sugar
• 2tbsp Of Cornflour
• 2tsp Of Vanilla Bean Paste / Extract
• 2tsp Of Ground Sweet Cinnamon

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How To Make The Fruit Filling:

• Firstly, gather together your equipment and ingredients and preheat the oven to 200C / 180C Fan / Gas Mark 4.
• In a large bowl, mix together the peach slices, 450g of blackberries, 110g of light brown sugar, 2tbsp of cornflour, 2tsp of vanilla extract and 2tsp of ground sweet cinnamon until everything is combined and fully coated.
• Pour the fruit filling into the base of your skillet / a deep dish of your choosing.
• Set to one side.

How To Make The Crumble Topping:

• Now, in a separate large mixing bowl, mix together the 175g of plain flour and 100g of light brown sugar.
• Next, add the 115g of unsalted butter in chunks or cubes, then using your fingers, rub the butter into the flour and sugar until it resembles bread crumbs.
• Once it resembles bread crumbs, stir in the 1tsp of ground sweet cinnamon.
• Sprinkle the crumble topping evenly across the top of the fruit.
• Place into the oven for 40-45 minutes, until the topping is golden brown and the fruit filling is bubbling.
• Finally, carefully remove from the oven and allow to cool slightly before portioning out and serving.

That’s your Blackberry Peach Crumble prepared and baked, ready for you to enjoy!

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Notes:

• I would always recommend eating crumble on the day for the freshest taste but it can be covered over and kept in the fridge for 1-2 days.
• You don’t have to stick to the fruit I’ve used, any fruit will go perfectly with this bake.
• For the crumble topping, if you don’t have unsalted butter, you can use baking spread.
• You can use ‘normal’ cinnamon, I just prefer ground sweet cinnamon for crumbles.
• I used a skillet for today’s recipe but you can use any kind of deep dish you have for a crumble.

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Crumbles are such a quick and easy bake to do yet results in ultimate satisfaction!

Served warm with warm custard, cold cream or ice cream *chef’s kiss*. You can’t beat it, I won’t hear otherwise.

Let me know in the comments below if you make this crumble yourself and if you do, what your thoughts are on it. Are you a crumble lover? Is crumble an all year round pudding or do you prefer it in a certain season?

Sending you all tons of love & hugs as always,

Elle xo