Blackberry peach crumble is a sublime combination of summer fruits baked with a cinnamon crumble topping. Add vanilla ice cream and enjoy in a summer breeze.

What’s the difference between a crisp, a crumble and a cobbler?

When it comes to fruits being baked, there’s endless options but what is the difference between them all. Crisps, cobblers, and crumbles are all similar to each other but have different styles of topping. All differ from pies in that there is no bottom crust. Just fruit and topping.

Crisps and crumbles honestly get confused with each other a lot. If you search for crumble recipes half of them technically are a crisp, and vice versa. A crisp is baked fruit topped with a streusel topping including oats, and a crumble is a streusel topping without oats. A cobbler is baked fruit topped with a cakey or biscuit-like topping. All of them are delicious, and great with vanilla ice cream.

Baking Notes & Tips

For baking this blackberry peach crumble I would suggest a deep 9 inch pie dish. I use this one which is ceramic, however this could also be made in a glass (or ceramic) casserole dish that’s 8-9 inches. I would guess a cake pan may also work however if it’s not nonstick you made need to grease it before adding the filling.

I used fresh peaches and blackberries when baking this, however it was summer and both were in season and readily available. Frozen should work as well, but you might need to add a little extra cornstarch as frozen fruit releases more liquids than fresh usually. Canned peaches could also be substituted, but I would not add any of the juice from the can.

I wrote this as a blackberry peach crumble because the flavors pair so well, but the fruits could easily be swapped. Blackberries could be swapped for any kind of berry, and any stone fruit could be used in lieu of peaches.

Blackberry Peach Crumble Key Ingredients

Peaches – As I said above, I used fresh peaches but canned or frozen will work if the peaches aren’t in season. If they are in season, make sure to buy them a few days before you want to make this and bring them to a good ripeness before baking.
Blackberries – Blackberries as well were fresh, but frozen or any other berries should work just as well. You could additionally make this with only blackberries or only peaches to make a peach crumble or blackberry crumble alone.
Lemon – Lemon is sort of a secret ingredient in this. You won’t taste the lemon, but the zest and lemon juice add brightness and help bring out the flavor of the fruit.
Butter – I know this feels like a lot of butter, but it’s necessary to bring the crumble topping together. I tried this with several less tablespoons and the crumble topping was still very floury and didn’t really crumble. The result with the amount as written is buttery and spiced which really complements the peach and blackberry.

Blackberry Peach Crumble

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Prep: 10

Bake: 45

Total: 55

Ingredients

Filling

675 g Peaches ~4 ripe peaches, 1.5 lbs
300 g Blackberries 1⅔ pints, 10 oz
67 g Granulated sugar ⅓ cup
¼ tsp Sea salt
1 tsp Vanilla
2 tbsp Cornstarch
½ md/lg Lemon, zested
½ tbsp Lemon juice

Topping

125 g AP Flour 1 cup
100 g Dark brown sugar ½ cup
67 g Granulated sugar ⅓ cup
1 tsp Cinnamon
½ tsp Nutmeg
½ tsp Sea salt
141 g Unsalted butter cold

Instructions

Preheat your oven to 350°F
Prepare your crumble topping: In a medium to large bowl, add flour, sugars, cinnamon, nutmeg, and salt and mix together.
125 g AP Flour | 100 g Dark brown sugar | 67 g Granulated sugar | 1 tsp Cinnamon | ½ tsp Nutmeg | ½ tsp Sea salt
Slice your butter into tablespoon size slices, and quarter each so you have small cubes of butter, then place them into the dry mix.
141 g Unsalted butter
Using a pastry cutter, a fork or your hands, cut the butter into the dry ingredients until it is sandy with the biggest bits of butter about the size of peas.
Set aside while you prepare the filling.
Prepare the filling: If you haven't already, slice your peaches into slices about a quarter inch thick. I personally leave the skin on the peaches but if you would like to remove it, slice a small x into the skin and then boil the peaches for about 5 seconds, then immediately place in an ice bath. The peaches should easily peel the skin off after that. However, the skin is quite soft after baking the peaches so this is skippable.
675 g Peaches
Add your sliced peaches and blackberries to a large bowl.
300 g Blackberries
Add sugar, cornstarch, vanilla and salt, then stir.
67 g Granulated sugar | ¼ tsp Sea salt | 1 tsp Vanilla | 2 tbsp Cornstarch
Zest half of your lemon into the fruit filling, then add about 1 teaspoon (or a good squeeze) of the lemon to it as well. Stir gently, but well to make sure the fruit is covered in everything well.
½ md/lg Lemon, zested | ½ tbsp Lemon juice
Dump your filling into a 9 inch pie dish or casserole dish and make sure it's in an even layer.
Add your crumble topping over the top.
Bake your crumble for 45 minutes in the oven. When ready, the crumble topping should be golden and any fruit on the edges that is visible should be bubbling.
Remove from the oven and let cool for at least 10-20 minutes before serving. Serving with vanilla ice cream is always encouraged.
Crumble will keep covered on the countertop for 1-2 days and in the refrigerator for 2-3. Enjoy!