Peach and Blackberry Crumble

Juicy summer fruit tucked under a crisp, golden oat topping—simple, satisfying, and perfect with a scoop of ice cream.

Ingredients

Filling

• 4 medium peaches, halved, pitted, and sliced

• 2 cups blackberries

• 1 tablespoon flour

Topping

• ¾ cup white whole wheat flour

• ½ cup rye flour

• ½ cup old-fashioned oats

• ½ cup brown sugar

• ½ teaspoon salt

• 1 stick cold butter, cubed

Instructions

1. Prep the Fruit
   Preheat the oven to 375°F. In a 9×7 or 8×8 baking dish, combine peaches, blackberries, and flour. Gently toss to coat and set aside.

2. Make the Topping
   In a bowl, combine both flours, oats, brown sugar, and salt. Add the cold butter and use your fingertips to work it into the mixture until it resembles pea-sized crumbs.

3. Chill and Assemble
   Refrigerate the topping for 10 minutes to firm the butter. Once chilled, scatter the topping evenly over the fruit.

4. Bake
   Place the dish on a baking sheet to catch any overflow. Bake for 45 minutes, or until the topping is golden and the fruit juices are bubbling around the edges.

5. Serve
   Let cool slightly and serve warm, ideally with a scoop of vanilla ice cream.