Think of pairing fruit in recipes like planning a seating chart at a dinner party. It’s usually a good idea to split up your two anarchist teenage nephews, right? Similarly, in a crumble it’s best to avoid putting two tart berries, like blackberries and cranberries, in the same bowl. For this recipe, I partner the testy blackberry with a dose of mellow peach, whose sweet charms keep the party on an even keel. Also, blackberries tend to lose their structure under heat, while the peaches—like apples and pears—stay true to form and give your crumble hearty body.
Recipe information
Yield
makes 8 slices
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line the bottom of an 8 × 3-inch round cake pan with a circle of parchment paper and coat lightly with oil.
Step 2
In a small bowl, combine the peaches, blackberries, arrowroot, 1/4 cup of the agave nectar, and 1/4 teaspoon of the salt with a rubber spatula; set aside. In a medium bowl, whisk together the flour, oats, 3 tablespoons evaporated cane juice, baking powder, cinnamon, and the remaining 1 1/4 teaspoons salt. Add the oil, the remaining 1/4 cup agave nectar, the vanilla, and the hot water to the dry ingredients. Stir until a moist dough is formed.
Step 3
Using a rubber spatula, spread the peach and blackberry mix evenly in the prepared pan. Drop spoonfuls of the batter over the top of the fruit, but do not spread them. Sprinkle the top with evaporated cane juice.
Step 4
Bake the cobbler on the center rack for 20 minutes. The finished cobbler will have a golden crust, and the juice from the fruit will bubble up through the gaps in the cobbler topping.
Step 5
Let the cobbler stand for 15 minutes before serving it warm and directly from the pan. Store leftovers at room temperature, covered in plastic wrap, for up to 3 days.
