Summer Peach and Blackberry Crumble

This crumble shows off the summer’s bounty. It is easy to make and beautiful when it comes out of the oven. This recipe comes from honorary Green Gypsy, Phyllis Palmer.

For the Filling:
½ cup unbleached, white, organic sugar
3 tablespoons unbleached ,white organic flour
¼ teaspoon ground cinnamon
Pinch sea salt
3 cups peeled, sliced fresh peaches
3 cups fresh blackberries
2 teaspoons fresh squeezed lemon juice

For the Topping:
1 stick (8 tablespoons) cold organic butter, cut into small pieces
½ cup maple sugar, packed tight
1 cup unbleached, white organic flour

Procedure:
1) Preheat oven to 400 degrees
2) In a medium bowl, combine sugar, flour, cinnamon and salt.
3) In another medium bowl combine peaches, blackberries and lemon juice. Using clean hands, mix to combine.
4) In an 8-inch baking dish spread half of the peach and blackberry mixture. Sprinkle half of the sugar mixture on top. Repeat with the remaining fruit and sugar mixture.
5) With a fork and knife, in the same bowl used for the sugar mixture, quickly combine all topping ingredients. Mix so that the butter is well distributed. Mixture should look crumbly.
6) Evenly sprinkle topping ingredients onto fruit. Place in the oven and cook for about 45 minutes or until the crumble is browned and juices are bubbling.
7) Serve warm in bowls topped with vanilla ice cream or homemade whipped cream. Enjoy!