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Blackberry peach crumble takes advantage of two favorite Kentucky fruits, which are at peak season now. Both fruits are low in calories and add fiber to your meals.
Select peaches that are soft to the touch, blemish free and have a fragrant smell. Choose fruit that has a yellow or cream color and a fresh looking appearance, not a wrinkled peel.
Peaches may have a blush appearance depending on the variety. Peaches that are just mildly fragrant will ripen after harvest into sweet and delicious fruit.
Peaches can be ripened at room temperature if stored in a brown paper bag (lunch sack) for one to three days. You probably don’t have any brown bags at home, but these definitely work better than plastic bags. Look for brown lunch sacks where paper plates are sold.
Never store hard fruit in the refrigerator, in plastic bags or in direct sunlight. This won’t improve the fruit or make it ripen.
After peaches have ripened, they can be sorted in the refrigerator for about five days. Peaches are perishable, so don’t buy more than you can use in just a few days.
Blackberries have the best flavor when served at room temperature. Use them within two or three days of harvest. Leave red berries to ripen on the bush. Berries won’t ripen after picking.
Blackberry peach crumble combines two of my favorite fruits. I hope you enjoy this recipe too.
Contact the Anderson County Extension Service for more recipes using Kentucky Proud fruits and vegetables.
Buy locally at the Anderson County Farmer’s Market. The Extension Office also has new free publications on food preservation. The Extension Office is located in the Anderson County Park.
Blackberry Peach Crumble
Makes 8 servings,1/2 cup each
•2 cups blackberries
•2 cups peeled and sliced peaches or 1 – 16 ounce bag frozen peach slices, thawed
•1 teaspoon grated lemon peel
•2 tablespoons cornstarch
•1/3 cup plus 1/2 cup packed brown sugar (add according to directions)
•1/2 cup all-purpose flour
•1/2 cup sliced almonds (optional)
•1/4 teaspoon salt
•6 tablespoons butter, cut into small pieces
Combine blackberries, peaches, lemon peel, cornstarch and 1/3 cup brown sugar in a large bowl. Pour into a lightly greased/sprayed 8 inch baking dish.
Mix together flour, almonds, salt and remaining 1/2 cup brown sugar. With two knives, cut in the butter until the mixture resembles coarse meal.
Sprinkle flour mixture over fruit.
Bake at 400 degrees for 30 minutes.
Cool for 10 minutes before servings
Nutritional Analysis: 270 calories, 14 g fat, 25 mg cholesterol, 135 mg sodium, 35 g carbohydrate, 2 g protein, 3 g fiber.
Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability or national origin. University of Kentucky, Kentucky State University, U.S. Department of Agriculture, and Kentucky Counties, Cooperating. Disabilities accommodated with prior notification.