Celebrate Summer with Local Blackberry-Georgia Peach Crumble

wpid-0622142020b.jpgSummertime may be my absolute favorite time to visit the farmers’ market and fruit may be my absolute favorite thing to purchase. On Saturday morning, I scored a large package of plump blackberries and the season’s first Georgia peaches. You can imagine my excitement when I came across a delicious recipe for Peach-Berry Crumble in the latest edition of Southern Living. Sunday afternoon just got better.

Fruit from the fields of Screven County.
Fruit from the fields of Screven County.

I paid $5 for this huge container of blackberries. You can’t beat that! Well worth the money, especially knowing I’m supporting the local farming community. Thanks Ricardo from Poor Robin’s Produce! The peaches came from my friends at Jacob’s Produce. I snuck a few pieces while slicing them for the crumble. Irresistible, juicy and sweet.

Blackberry-Peach Crumble
Blackberry-Peach Crumble

Crumbles make the perfect summer dessert. Simple to throw together, they’re special enough for entertaining yet quick enough for a post-dinner weeknight treat.

I substituted 1/2 cup of uncooked regular oats with Honey Bunches of Oats with Vanilla. It’s what I had on hand and it got the job done! Assembling this dessert is so much fun because it’s rustic and hands-on. Butter makes everything better.

wpid-0622141830a.jpgBake for 40-45 minutes at 375 degrees.


The end result is a crunchy, buttery topping filled with warm, sweet fruit. Serve with cold vanilla ice cream or sweetened whipped cream. Garnish with fresh mint. Savor summertime!


wpid-0622142020b.jpgHere’s a quick glance at the recipe. Thanks Southern Living for the inspiration!

Peach-Berry Crumble
Serves: 6-8
Prep Time: 1 Hour, 20 Minutes


  • 3 cups fresh peach slices (about 3 medium)
  • 2 cups fresh blackberries
  • 1 large egg
  • 1 large egg yolk
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup uncooked regular oats
  • 1/4 teaspoon kosher salt
  • 1/2 cup butter, melted
  • Vanilla ice cream


  1. Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.

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Blackberry Cobbler and No Vanilla Ice Cream? What a Tragedy!!

“Blackberries cook up to such a beautiful and dramatic deep black-purple, you could serve this at a fancy dinner party or enjoy it on a picnic blanket.” -Paula Deen, Paula Deen’s Southern Cooking Bible

I hadn’t been in my new home 48-hours when I decided to break the kitchen in and cook up a blackberry cobbler from Paula Deen’s Southern Cooking Bible, one of my favorite Christmas gifts. Though mixing bowls, pots and spoons were still boxed up, I knew a little digging would be worthwhile for this southern classic—and believe you me, it was.


Start by bringing  a cup of sugar and four cups of blackberries to a boil. I used frozen blackberries because they’re cheaper and I had them on hand. I just love blackberries.


Once the oven was pre-heated, I melted one stick of butter in my new casserole dish (thanks mama!).


After combining the dry ingredients, whisk your milk in slowly to prevent clumping.


Next, pour the mixture into the melted butter, but don’t stir.


I love to see the sugar and blackberries come together. You could pour this combination right over the top of ice cream as is, or blend it up with some ice cream and milk and have you a blackberry shake.


Then, spoon your blackberries into the dish evenly throughout. This part is fun.


Don’t forget your sauce. Drizzle it down over the blackberries. Once it cooks up, you’ll see it swirled all through the cobbler.


Beautiful! The cobbler is ready when it’s lightly browned and firm to the touch.


Never have I wanted a scoop of cold, vanilla ice cream so badly…what a tragedy that there was none in the house.