Blackberry Peach Crumble Recipe

Many years ago my mother was given a recipe from a merchant at our local Farmer’s Market. It was for strawberry rhubarb granola bars. Initially I just wanted to veganize that recipe, but I ended up taking it in a bit of a different direction all together. Regardless, it remains the initial inspiration to what you see here. In a perfect world I would have fresh fruit from that very same Farmer’s Market, but alas it’s too early for that. I can’t even find fresh peaches in the grocery store, so I’m stuck using frozen ones. Try as it may, I refuse to let the world keep my crumble and me apart. It’s been cold and snowing a lot the past week or two, so I’ve been making gallons of lemonade in a desperate attempt to feel like it is actually Spring. If I’m going to do all that I might as well indulge in some other Spring treats too, right? Right.

Blackberry Peach Crumble Recipe


For the Crust:

  • 1 1/2 c. flour
  • 1 1/2 c. Old-fashioned oats
  • 1 c. brown sugar
  • 1 c. vegan butter (divided) (I use Earth Balance)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

For the Filling:

  • 6oz pkg blackberries (1 1/2 c. worth)
  • 2 c. diced peaches
  • 1/2 c. sugar
  • 1 tsp lemon juice
  • 2 Tbsp cornstarch

1.) Preheat the oven to 350 degrees and oil a 9×11 dish.

2.) In a pot, cook the blackberries, peaches, and lemon juice until the fruit starts to macerate (about 5 min).

Follow the same process whether your fruit is fresh or frozen

3.) Add the sugar and cornstarch to the fruit mixture. Bring to a boil until thickened, then remove from the heat, and set aside. (Keep an eye on it while it’s boiling, you don’t want the fruit to stick to the bottom.)

Just look at the gloss on these bad boys!

4.) In a large bowl, melt 3/4 c. of the butter and add the remaining crust ingredients. Mix until combined.

5.) Take half the crust mixture and pat it into the bottom of the oiled dish

6.) Spoon the fruit mixture on top of the crust and spread evenly leaving a little space around the edges

7.) Sprinkle the remaining crust mixture on top

8.) Melt the remaining butter and drizzle it over the top of everything

9.) Bake at 350 degrees for 30-35 min. or until lightly browned on top

You’ll still see little pops of color where the fruit peeks out

10.) Allow to cool before cutting. It should be crunchy along the edges, chewy in the middle and taste toasty and lightly sweet.

*Honestly, you could use any kind of fruit you want to with this recipe. If you used apples and pears it would magically transform into an Autumn dessert. Play with it and have fun.*


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