you're a peach!

July in Virginia is the start of peach season. Carter's Mountain Orchard (about 6 miles from my house) is the best place for pick-your-own peaches in the summer and apples in the fall. I can't wait to find some time this month to go peach pickin'.

And then I want to make this:

Peach and Blackberry Crumble

6 Servings

Ingredients*

• 1 1/4 pounds peaches, peeled, pitted and sliced, or 1 (16 oz.) bag frozen peach slices, thawed
• 2 (5.6 oz.) containers fresh blackberries, picked over
• Finely grated peel of 1 lemon
• 1/3 cup plus 1/2 cup light brown sugar
• 2 tablespoons cornstarch
• 1/2 cup flour
• 1/2 cup blanched, almonds, finely sliced, chopped or ground
• 1/4 teaspoon salt
• 6 tablespoons butter, cut into pieces

Preparation

Preheat oven to 400°F. Grease an 8-inch square baking dish.

In a large bowl, combine peaches, blackberries, lemon peel, 1/3 cup sugar and cornstarch. Distribute evenly in baking dish.

In a medium bowl, mix together flour, almonds, salt and remaining 1/2 cup brown sugar. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Sprinkle in an even layer over fruit.

Set baking dish onto a foil-lined baking sheet to catch any juice that might bubble over. Bake until golden and bubbling, about 30 minutes. Let cool for 10 minutes.

*This recipe doesn't call for oatmeal, but I think I will add some; 100% rolled oats.

photos: Flickr (Harry Hunt), myrecipes.com

recipe: myrecipes.com