This Peach-Blackberry Crumple is a delightful, rustic dessert that captures the essence of Greek baking traditions without the fuss. The dish features juicy, spiced peaches and blackberries nestled beneath layers of buttery, crumpled phyllo dough. As it bakes, the phyllo becomes crisp and golden, creating a wonderful textural contrast to the soft, sweet fruit filling below. The addition of cinnamon and mace provides a warm, aromatic depth that complements the natural sweetness of the berries. It is an ideal treat for summer gatherings or a cozy weekend dinner, offering a sophisticated yet comforting finish to any meal. Serve it warm for the best texture, allowing the confectioners’ sugar glaze to melt slightly into the crispy phyllo peaks.
Peach-Blackberry Crumple
Description
This Peach-Blackberry Crumple is a delightful, rustic dessert that captures the essence of Greek baking traditions without the fuss. The dish features juicy, spiced peaches and blackberries nestled beneath layers of buttery, crumpled phyllo dough. As it bakes, the phyllo becomes crisp and golden, creating a wonderful textural contrast to the soft, sweet fruit filling below. The addition of cinnamon and mace provides a warm, aromatic depth that complements the natural sweetness of the berries. It is an ideal treat for summer gatherings or a cozy weekend dinner, offering a sophisticated yet comforting finish to any meal. Serve it warm for the best texture, allowing the confectioners' sugar glaze to melt slightly into the crispy phyllo peaks.Ingredients
Directions
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Preheat oven to 400F (204C).
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Using 1 tablespoon of the butter, generously grease a 12 1/4-inch casserole dish.
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In a small saucepan, melt 4 tablespoons of butter over medium heat. Set aside.
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In a large non-reactive bowl, toss the peaches and blackberries with granulated sugar, cinnamon, ground mace, and lemon juice until evenly coated.
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Arrange the fruit mixture in the prepared casserole dish.
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Cut the remaining 2 tablespoons of butter into thin chips and dot them over the fruit.
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Lay phyllo sheets flat on a countertop and cover with a damp kitchen towel to prevent drying while working.
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Transfer 1 sheet of phyllo to a work surface and brush it generously with the melted butter.
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Gently pick up the buttered dough and loosely crumple it into a ball about 4 inches in diameter.
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Place the crumpled phyllo on top of the fruit.
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Repeat with the remaining phyllo sheets, leaving some space between the crumples to allow fruit juices to bubble up.
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Bake at 400F (204C) for 10 minutes.
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Reduce oven temperature to 325F (163C) and bake for 20 minutes longer, or until the edges of the phyllo are light brown.
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Sprinkle generously with confectioners' sugar.
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Raise oven temperature back to 400F (204C) and bake for 8 to 10 minutes, or until the sugar melts to a glaze.
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Let the crumple stand for up to 1 hour before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 961.3kcal
- % Daily Value *
- Total Fat 40.2g62%
- Saturated Fat 17.7g89%
- Cholesterol 56.9mg19%
- Sodium 690.4mg29%
- Total Carbohydrate 137.9g46%
- Dietary Fiber 5.8g24%
- Sugars 55.5g
- Protein 17.2g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve while still warm; the phyllo will get soggy if the crumple stands too long after baking.
Keep unused phyllo sheets covered with a damp towel at all times to prevent them from drying out and cracking.
If you prefer a softer topping, you can reduce the final high-heat baking time slightly, but the glaze will be less pronounced.
