Recipe by Brittany Lindsey
BERRY MIXTURE INGREDIENTS:
• 3–4 ripe yellow peaches, rinsed gently and sliced (we chose Bennett Orchards)
• 1 quart ripe strawberries, rinsed, dried, hulled and halved
• 2 pints ripe blueberries, rinsed and dried
• 1 pint local ice cream (we chose vanilla from Island Creamery)
• 1 Tbsp butter
• ¼ cup white sugar
• ¼ cup all-purpose flour
• 1 Tbsp cornstarch
• ½ tsp cinnamon
• Pinch of salt
• 1.5 lemons (zest & juice)
CRUMBLE TOPPING INGREDIENTS:
• 1 stick unsalted butter, cold, cut into small cubes
• 1 cup rolled oats
• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ½ cup white sugar
• Pinch of salt
Preheat oven to 350°. In a large bowl, toss together peach slices, strawberries and blueberries gently. In a small bowl, combine ¼ cup white sugar, ¼ cup flour, 1 Tbsp cornstarch, cinnamon and pinch of salt. Stir and pour over berry mixture, along with the zest and juice of 1½ lemons. Toss everything in the bowl gently to combine. In a 9” x 11” pan (or any size, depending on how thick you want the crumble) slather the sides and bottom with 1 Tbsp of butter, to prevent sticking.
Pile the fruit mixture into the pan.
In another bowl, combine crumble topping ingredients ending with the butter. Use your hands
and pinch and stir the ingredients until they produce a thick crumble texture; use your hands to distribute this crumble evenly on top of the fruit mixture.
Put the crumble in the preheated oven for 45–60 minutes or until the top is golden-brown
and the fruit has bubbled and cooked down. Remove from the oven and let cool for at least
30 minutes before serving, so the fruit mixture has time to firm up a bit. Serve with your favorite local ice cream or, if you are feeling adventurous, make your own homemade vanilla ice cream. You can also serve it with homemade whipped cream, or it is delicious on its own.