Birmingham Bake and Cook Company's Peach and Blackberry Crisp

By: Brooke Smith | Alabama's13.com
Published: October 05, 2009

Peach - Blackberry Crumble
This is my absolute favorite sumemr dessert!
This unbelievable one-crust wonder from Renee McLeod’s Petsi Pies in Somerville, Massachusetts
is unbelieveable when made with our own Chilton County peaches and local blackberries! Thank you, Renee!

Yield: 8 Individial Crumbles

Ingredients: Filling
8 each Peaches, ripe
4 C Blackberries, fresh or frozen
½ C Sugar
3 T Cornstarch
½ tsp Nutmeg, ground
1 T Lime juice, fresh
1 Tsp Lime zest, grated
1 each Unbaked 9” pie shell

Method, Filling
Preheat your oven to 350oF.
Blanch the peaches in boiling water for 1 minute than place them in an ice bath. Remove the skins, remove the pit, and slice them. Toss them gently with the blackberries.
Mix all of the remaining ingredients seperately, then pour it over the fruit and stir / toss to evenly coat.
Pour into the pie shell.

Ingredients: Crumble Topping
½ C Light brown sugar, packed
½ C All-purpose flour
Pinch Salt
½ C Butter, cut into ¼” slices

Method, Crumble Topping
Place the brown sugar, flour and salt into the bowl of a food processor. Evenly distribute the butter slices over the top.
Pulse until large buttery “crumbs” form. Top the fruit with the crumbs, leaving at least ½” uncovered around the edge.
Bake for 45 – 50 minutes (longer if using frozen fruit), until the juices are thick and bubbly.
Cool at least 1 hour before serving.