After Labor Day launches the unofficial start of fall, but with a dry heat over California there is still time to enjoy the bounty of late summer produce.
In the Russian River Valley lush blackberry bushes line the yard and walking path of our River home. On my first trip to the area I had never seen a blackberry growing from the branch and I received so much pleasure (even with a few thorn pricks later) harvesting the deep purple berries plump with juice. Now that the river trip has become a yearly venture my late summer crumble has become a traditional treat.
Filled with fragrant peaches and ripened berries this crumble oozes summer's finest.
Keeping this recipe plantaful style, as simple as possible, I've chosen to use easy for digestion whole spelt flour and oats with warm cinnamon and a hint of vanilla creating a doughy cookie-like topping. The dough is free-formally spooned on top of the filling to make the process effortless. I like cooking it in a large cast iron skillet and serving the dessert in generous portions with large scoops of vanilla coconut milk ice cream slightly melted by the late afternoon sun.
Blackberry Peach Crumble
- 2 large peaches-sliced
- 1 cup of blackberries
- 4 tablespoons of arrowroot
- 1/3 cup of pure maple syrup plus 3 tablespoons for the topping
- 1 cup whole wheat spelt flour
- 1/3 cup rolled oats
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoons coconut oil
- 1/4 cup hot water
- Preheat the oven to 350 degrees. In a large mixing bowl, stir together the peaches, blackberries, arrowroot, and maple syrup. Pour the filling into a baking pan or cast iron skillet.
- In another bowl whisk together the spelt flour, oats, salt, baking powder, and cinnamon. Then, in a separate cup whisk together the coconut oil, vanilla, and hot water. Add the wet to the dry and fold until dough forms.
- With your hands, crumble the dough topping over the fruit filling, covering the fruit. Bake the crumble 20 minutes or until the topping is browned and fruit begins to bubble.