Ingredients:

  • 4 cups (600g) ripe peaches, peeled and sliced
  • 2 cups (300g) fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) ground cinnamon
  • 1 cup (125g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 3/4 cup (150g) packed light brown sugar
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss together the sliced peaches, blackberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon. Stir gently to avoid crushing the blackberries.
  3. Pour the fruit mixture into a 9x9 inch baking dish, spreading it evenly into the corners.
  4. In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized lumps.
  6. Sprinkle the crumble topping evenly over the fruit.
  7. Bake for 30 to 35 minutes until the fruit filling is bubbling vigorously around the edges and the topping is a deep mahogany-gold.