#345: Peach Berry Crumble

Aah, nothing says summer than ripe peaches and berries in a wonderfully warm dish!  I made this recipe for a recipe swap (theme: fresh produce) and it was fantastic!  I will absolutely make this again.  In fact, I might just make the crumble topping and try to roll those into cookies. (It's basically an oatmeal cookie). I could have eaten the topping raw!  Mmmm!  This would be even better served with a scoop of ice cream or real whipped cream.  Try this one!

1 cup quick-cooking oats

1/2 cup all-purpose flour

1/2 cup packed dark brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup sliced almonds

Filling:

1 1/2 pounds firm, ripe peaches (4 to 5)

1/2 cup sugar

1/4 cup all-purpose flour

Pinch of salt

1 cup fresh blueberries

1 cup fresh raspberries
Preheat oven to 350ºF. Lightly butter a 9-inch pie plate. (I used an 8x8 pan) Line a large, rimmed baking sheet with foil. Make topping: In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Stir in butter until crumbly. Toss in nuts.

Make filling: (I just used a knife and peeled the skins off...much quicker!)  Bring a large pot of water to a boil; have ready a large bowl filled with ice water. Using a sharp knife, cut a shallow X into bottom of peaches. Blanch peaches until skins begin to wrinkle, 30 to 60 seconds. Remove with a slotted spoon and place in ice water to cool. Slip off skins with your fingers; cut in half, remove pits and slice fruit into wedges. 

In a bowl, toss peaches with sugar, flour and salt. Fold in berries. Let stand for 5 minutes. Transfer to prepared pie plate. Sprinkle with topping, place on baking sheet and bake until filling bubbles and topping is golden, 50 to 55 minutes. Let cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream, if desired.