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!
