A Star Spangled Cherry Berry Peach Crumble

The 4th of July all wrapped up in a dessert. Happy Independence Day!

As Independence Day in the U.S. rolls rapidly towards us in the form of our annual July 4th celebration, it only seems appropriate to share a festive recipe to go along with all the fireworks! This traditional and delightful dessert is a rift on one that I make all the time and in many forms, because it’s a favorite of mine and it has universal adult and kid appeal.

I am, of course, speaking of the fruit concoction known by many names…cobbler, crisp or crumble. By definition, this version can be called either a crisp or a crumble, and it’s quite versatile in terms of the fruits you can use. For the patriotic colors and for the mix of sweet-tart flavors, I chose a combination of peaches, cherries and blueberries, but any mixture of fruits you enjoy together will work. You can feel free to substitute blackberries or raspberries for cherries (as you’ll see in my baking dish version), omit blueberries or use all of one fruit. In the winter months, for those of you in winter right now, I make a variation of this with apples using orange zest and adding a bit of lemon juice, and sometimes I throw in some walnuts or pecans into the crumbled topping.

But particularly in the summer months when so much fresh fruit is available, I find that the combination of two to three juicy fruits really makes the flavor burst forth, as does the addition of some zingy lemon zest. I sometimes substitute a bit of brown sugar for granulated cane sugar, and I also love the addition of oats in the topping for extra crunch, texture and of course (Ahem!) the health benefits.

Here’s my current favorite crumble, so easy to pull together and it also happens to be red, white and blue…just in time for the holiday!

Happy 4th of July, happy summer and happy eating!

Star-Spangled Cherry Berry Peach Crumble
(Serves 6) 

For the fruit mixture:
1 1/2 cups fresh pitted Bing cherries or you could use a sour cherry
2 cups fresh blueberries
3 cups fresh sliced peaches, I peel mine but you can do as you like
1/2 cup sugar, I use cane sugar
1/4 teaspoon ground cinnamon
Zest of 1 lemon

For the crumble:
1/2 cup light brown sugar, packed (you can use regular sugar and I have done so many times)
1/2 cup quick cooking oats
1/2 cup flour
1/4 teaspoon cinnamon
6 Tablespoons cold butter, cut into small pieces

Vanilla bean ice cream to serve (optional, but recommended!)

Preheat the oven to 350 degrees F. Butter either six 1 cup ramekins, or a 2-inch deep glass baking dish, and set aside.

In a large bowl, combine the cherries, blueberries and peaches (or whatever fruits you are using). Add the sugar, cinnamon and zest and stir to coat well. Set aside while you make the crumble topping. In a small bowl combine the brown sugar, oats, flour and cinnamon. Add the cut butter and mix with your hands until the mixture is crumbly and the butter is in pea-sized pieces.

If using ramekins, spoon the fruit mixture into each of six ramekins, dividing equally, and if using a baking dish, evenly spread the fruit into the bottom. Cover the fruit with the crumble mixture. If using ramekins, place them on a foil lined baking sheet before baking to catch any spills, otherwise just put the baking dish into the oven. Bake for 20-25 minutes until the crumble is golden brown and the fruit mixture is bubbly. Remove from the oven and allow the crumble to cool at least 15 minutes or to room temperature. Serve warm or at room temperature, topped with vanilla ice cream dripping lusciously over the fruit!

Fruits ready to be topped in the Star Spangled crumble. 
Ramekins baked and begging for ice cream!
If you’re using a large dish, spread the fruit evenly. This version has blackberries instead of cherries and was made in a baking dish. You could also use firm raspberries instead of blackberries for a more star spangled effect!
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41 thoughts on “A Star Spangled Cherry Berry Peach Crumble

  1. Now this is the way to take advantage of the fruits … er berries … of the season! I’ve a recipe for a cherry-blueberry pie that’s good. Your crumble, with the added peaches, sounds wonderful, Betsy! Served warm with a scoop of ice cream and I doubt anyone leaves that table disappointed. Best of all, for someone like me, it’s a crumble so there’s no pie crust to mess with. YAY!

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    • Ooooh, cherry-blueberry pie sounds amazing. I’m with you on the piecrust, though, and I’m a bit lazy where that’s concerned. And vanilla ice cream added to either this crumble or your pie…well, it’s a MUST! Happy 4th of July, John! 🙂

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    • Thank you so much, Uru, and you’re right, they need no special occasion to be made, and thus I’ve already made them quite a few times this season, just not in such a patriotic fashion until now! 😉

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    • Thank you so much, Charles…we plan to celebrate tomorrow, that’s for sure! 🙂 You need to make yourself a crumble…so easy, so delicious, and great for company, too. These are a staple in the south!

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    • And a very Happy 4th to you, too, Norma! Gotta have the ice cream…this is why I had vanilla on hand instead of chocolate. 😉 And I’d never made this as individual servings until I found the blue pots at the thrift store last week (I had 4 gold ones), Emile Henry…sweet.

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    • Thank you, Eva, I really appreciate your comment! I know what you mean about the oven. I had to do this late at night because we had 106F here this weekend, and it’s now down to a balmy 100F today. I am just catching up on my reading from the weekend, so need to check out your Wisconsin trip and Barb’s crumble.

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  2. These are so pretty and perfect for your Red, White and Blue celebration.. the one cup even looks like a spangled star with the little points of blue peeking over.. Love this one Betsy, it’s the ultimate heart-warming dessert for your July 4th day!!

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    • Hey Barbara, thanks for your lovely compliments and for your artist’s eye in catching the star pattern the juices made on the ramekin…I noticed that, too and thought it was kinda cool and appropriately thematic. 🙂

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    • You are so kind, Geni, and thank you for this great compliment! Well, if you do switch for the 4th, or even if you just try this while we’re in the season, I sure hope you enjoy it! Happy 4th of July!

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  3. I love crumbles too but i have never thought of mixing more than one fruit, peach is my favourite and now it seems so dreadfully dull. I am going to mix it up next time, i am positive that this will be a hit with everyone in the house. i always put oats in the topping too! and i make it in little canning jars! love those ramekins! i hope you are having a lovely day.. c

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    • Ah, here you are, out of the spam jail! Thank you, Celi, I’m trying to remember my ramekins for more things, now, but was just thinking about mason jars for desserts the other day, a trifle perhaps…they are so cute used for other than jam. You’ll love mixing the fruit. Peaches and blueberries are especially good! I hope you’re having a lovely day, too!

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  4. Happy (belated) 4th July…hope you had a great day 🙂 I made an apple crumble recently, which was good, but didn’t look anything like this….so delicious with the combination of fruits…will have to keep in mind for summer here!

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    • Thanks, Ali! You can use apples with this for sure, and I do that in the winter. I just made another crumble last night to use up more peaches and blueberries, but it will be no time before I’m making apple crumble again.

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