When beautiful berries are ripe for the taking and chin-dripping peaches are calling you at the market, it is the perfect time to make this decadent dessert.
Tips: If your blackberries are very large, you may want to cut them in half or crush them slightly.
Preheat barbecue grill to medium heat
4 sheets heavy-duty foil, sprayed with nonstick cooking spray
3 peaches, peeled and thinly sliced
2 cups blackberries
2 tbsp freshly squeezed lemon juice
1 tsp vanilla extract
2 tbsp granulated sugar
1⁄3 cup all-purpose flour
1⁄4 cup large-flake (old-fashioned) rolled oats
1 tbsp packed brown sugar
1⁄2 tsp ground cinnamon
2 tbsp cold unsalted butter, cut into small pieces
1. In a large bowl, combine peaches, blackberries, lemon juice and vanilla. Sprinkle with granulated sugar and gently toss to coat. Let stand for 15 minutes.
2. Meanwhile, in a medium bowl, combine flour, oats, brown sugar and cinnamon. Using a pastry blender or fork, cut in butter until crumbly.
3. Fold up the sides of each prepared foil sheet, creating a bowl shape. Divide blackberry mixture among packets, dividing evenly. Sprinkle evenly with crumb mixture. Fold foil into tent-style packets and seal edges tightly.
4. Place packets on preheated grill and cook for 15 minutes. Open packets with caution, allowing steam to escape, and cook for 3 to 4 minutes or until crumble mixture is golden brown and peaches are softened.