Peach Blackberry Crumble - At The Heart Of The Matter

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Joanna and Ilva at Heart of the Matter are focusing on fruits and berries this month and do I have a dish for them.

Berries, peaches, pecans, almonds, white whole wheat flour , a touch of sugar (or, in my case, Splenda), cinnamon, and Earth Balance instead of butter - all organic, all so good for you, all combined in one glorious little crumble.

Have it for breakfast with Greek yogurt. Have it for dessert with... Greek yogurt. Or have it with afternoon tea just as it is. It's delicious, it's healthy, and it's soooo satisfying.

Peach Blackberry Crumble

Christine's Original Recipe

Ingredients:

For the fruit filling,

3 organic yellow peaches, cut into chunks

3 to 4 cup blackberries - organic and wild-picked, if you can get them

1/4 cup Splenda (or sugar, if you prefer)

2 tablespoons white whole wheat flour

1 teaspoon lemon juice, if the fruit is overly sweet

For the topping,

2/3 cup toasted pecans, coarsely chopped

1/2 cup toasted almonds, coarsely chopped

2/3 cup quick-cooking rolled oats

3 tablespoons white whole wheat flour (optional)

1/2 teaspoon cinnamon

1/3 cup Splenda-Brown Sugar Blend (or regular brown sugar if you prefer)

small pinch kosher salt

1/3 cup (or less) Earth Balance Buttery Stick (EB), cut into small pieces (see Cook's Notes)

Preparation:

Spray a 6"x9" ceramic dish with Pam or other cooking spray. Set aside.

Have your oven at 350 degrees.

For the fruit filling, combine the flour, sugar and cinnamon in a small bowl.

Prepare the fruit and combine in a large bowl, adding the lemon juice if desired.

Sprinkle the flour-sugar mixture over the fruit and gently toss to combine. Set aside.

For the topping, chop the nuts then add the rest of the dry ingredients and blend well.

Add the EB pieces to the crumble mixture. Using your fingers and working quickly, blend the EB into the dry mixture by pinching between your fingers until the EB is fully incorporated into the crumble and about the size of small peas.

Pour the fruit into the prepared dish then sprinkle the topping over the fruit, covering it entirely.

Bake in the oven for about 1 hour or until the fruit bubbles to the top.

When done, remove from the oven and allow to cool to room temperature.

Cook's Notes:

I'm a lucky cook in that there are two kinds of blackberries that grow wild on our property (a mixed blessing to be sure) and they're all coming ripe as I write this. According to the web site World's Healthiest Foods, Blackberries are highest in phytonutrients and antioxidants that promote heart health.

Earth Balance Buttery Sticks are a trans-fat free, non-GMO, cholesterol-free butter substitute that uses expeller-pressed oils and no hydrogenation. A healthier choice than butter, I will often use this product, judiciously because it's still fat, especially in baked goods.

As I've been writing this I've received several phone calls, one of which was from a friend from long ago who is in our area and will be coming for dinner tomorrow. Excitedly talking to Mr CC (also on the phone) about tomorrow's surprise visitor and possible dinner offerings, I began idly leafing through the September issue of Food and Wine, turned a page and saw an almost identical recipe for blackberry and apple crumble with nut topping. Mr CC said, "See, you're cutting edge." Well, maybe. I think it's the season.

Be sure to visit The Heart of the Matter after Sept. 23rd to see the fruit and berry roundup of delicious dishes from food bloggers 'round the globe.

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