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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Georgia Blueberries Star in Summer Tart

I’ve always loved the concept of a tart. I think it’s the ease of preparation that appeals to me. The idea that you can whip up a pastry base and fill it with anything you like, whether sweet or savory is just exciting, and the ridges–I can’t get over the ridges. Any combination of summer fruit will make a beautiful tart. This buttery, comforting blueberry tart was inspired by The New York Times Dining & Wine Recipes of Summer Fruit.

It all starts by combining your dry ingredients with cold butter, egg yolks and ice water. It’s important that the butter is cold, so your dough comes together in the right consistency.

Once your dough is blended, turn it out onto a lightly floured surface and cover with plastic wrap. I recommend refrigerating it overnight. If you don’t allow it to set long enough, here’s what happens…

…one big sticky mess! Just keepin’ it real. After 30 minutes in the freezer, my dough was firm on the outside, but once I began to roll it out, it stuck to the rolling-pin and the plastic wrap. I formed it back into a ball, and refrigerated it overnight.

It just needed to “chill” a little longer. Don’t we all? You’ll want to roll it out to be a little bigger than your tart pan.

The rolling-pin provides a nice vehicle for transferring the dough and keeps everything from falling apart.

Press the dough into the crevices of the pan, making sure it’s evenly distributed. Meanwhile, toss your blueberries in sugar and cornstarch, reserving a few to top off the tart just before cooking. The sugar adds the sweetness, the cornstarch thickens it up and gives it that comforting, pie-like texture. While mixing the blueberries together, crush a few of them with a fork to release the juices. (That’s Millie in the bottom right corner. Isn’t she cute? A great kitchen mate.) 

A little close-up action.

Cover the crust with aluminum foil, then weight it down with dried beans or rice. It may seem strange, but it’ll keep the center of the dough from puffing up while cooking. Bake for 15 minutes at 425 degrees.

When the crust comes out of the oven, it’ll still be pale, but not raw. It’s ready for the filling! Pile the blueberry mixture into the crust, then top with the remaining blueberries you reserved. Adjust the oven’s temperature to 350 degrees and bake for 30 minutes. A friend gave me these blueberries, farmed in Baxley, Georgia.

The tart bakes up beautifully and bubbly. You can serve it with whipped cream, cool whip, ice cream…the options are endless. A little dusting of powdered sugar and it comes to life! Look closely at the full blueberries compared to the ones that were crushed…great texture.

Those ridges are just gorgeous. The crust tastes so buttery and flaky, and the blueberries burst with sweetness in your mouth.

Serve it warm with a side of cold vanilla ice cream. The temperature difference does it for me every time! This recipe is a definite keeper.

Visit the Georgia Blueberry Commission website for more recipe ideas! How do you eat blueberries?