Blackberry, Peach + Pecan Crumble with Fruit Honey Syrup
Blackberry, Peach + Pecan Crumble with Fruit Honey Syrup
This delectable crumble is perfect for fresh or frozen summer fruits. My recipe is adapted from the recipe “How to Make a Fruit Crumble from Any Kind of Fruit” by Kitchn (link below). You can easily swap out different fruit or ingredients based on your preferences. The fruit honey syrup is delicious by itself as an ice cream topping or on top of pancakes, waffles, etc…
Servings: 9
Ingredients
For the fruit filling:
- 4 cups blackberries
- 3 cups sliced peaches
- 3/4 cup sugar
- 1-3 tsp lemon juice (about half a lemon squeezed)
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup chopped pecans
For the crumble topping:
- 1/2 cup all-purpose flour
- 3/4 cup oatmeal
- 1/2 cup packed light or dark brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 8 tbsp (1 stick) cold unsalted butter
- 1/4 cup chopped pecans
For the honey fruit syrup:
- 1/2-1 cup fruit juices (from fruit filling)
- 2-4 tbsp honey
Instructions
- Heat oven to 375°F. Prepare 9×9-inch or 11×7-inch baking dish by coating dish with softened unsalted butter and dusting with flour. Shake out excess flour.
For the fruit filling:
- Toss fruits with sugar, lemon juice and spices until well coated. You may want to taste test at this point to ensure sweetness and add sugar accordingly. Tart fruits may require more sugar. Once well coated, strain juice/liquid into a separate dish and set aside later for fruit honey syrup. Add pecans and fold into fruit.
For the crumble topping:
- Combine all dry ingredients together in a large bowl. Using your fingers, fork or pastry cutter, cut in the butter until large, heavy crumbs form. Before spreading the crumb topping on your fruit mixture, strain fruit once more, adding to your previous juice. After straining, pour fruit into bottom of baking dish then spread the crumble on top. Sprinkle with chopped pecans. Bake until the fruit juices are bubbling around the edges of the dish and crumb topping is slightly browned – typically 35-40 minutes.
For the honey fruit syrup:
- While the crumble is baking, pour strained juice into a small saucepan and heat on medium until bubbling. Add honey, whisking into juice. Depending on how much juice was strained, add additional honey (ratio of 1 tbsp honey per 1/4 cup fruit juice). Bring back to a boil. Set aside to cool. Pour into jar or glass for use later.
- Once crumble is removed from oven and cooled until just warm, serve with vanilla ice cream and pour honey fruit syrup on top.
