Peach & Blackberry Crumble


Bursting with flavor, July’s recipe from 300 Bakery Pastry Chef Terri Wu is an ode to sweet seasonal fruit, and is a treat to enjoy all summer long!


3.5 lb  peaches, sliced

2.5 cups  blackberries

¾ cup  sugar

¼ cup  cornstarch

¼ tsp  salt

1 tbsp.  lemon juice



1.25 cup  all purpose flour

¾ cup  turbinado sugar

5 tbsp  butter, cold & cubed

¼ tsp  salt


method for streusel

Place all ingredients in a food processor and grind until it will hold together when pressed in your hand.


method for filling

  • Whisk the cornstarch, sugar, and salt together. Set aside.
  • Peel Peaches.
  • Bring a large pot of water to a boil. Cut an ‘X’ on the blossom end of each peach, just through the skin, not the fruit. Blanch 6 – 8 peaches at a time for about 30 seconds, (1 min for not so ripe fruit). Shock immediately in ice water. Make sure the water comes back to a boil between batches. Peel the skin off the peaches
  • Cut the peeled peaches in wedges about ½ inch and toss with lemon juice.
  • Toss peaches, blackberries, and dries together gently. Fill 8 – 4oz oven-proof ramekins almost to the top with peach blackberry filling. Top with streusel.
  • Bake at 325 degrees for 30 minutes.