Peach Blackberry Crisp
Seasonal peaches and blackberries along with a hint of lemon are baked into a summer crisp with a sweet and slightly spiced topping. Serve at a BBQ, family gathering or as the perfect ending to any meal.
Ingredients
Topping
- 120 gram120 gram120 gram All Purpose Flour, (1 cup)
- 110 gram110 gram110 gram Light Brown Sugar, packed (1/2 cup)
- 40 gram40 gram40 gram Old Fashioned Oats, (1/2 cup)
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 0.25 tsp0.25 tsp0.25 tsp ground Nutmeg
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 170 gram170 gram170 gram Unsalted Butter, cold and cut into tablespoons (1 1/2 sticks)
Filling
- 2 lb2 lb2 lb Peaches, firm, ripe, sliced into eights
- 2 cups2 cups2 cups Blackberries
- 150 gram150 gram150 gram Granulated White Sugar, (3/4 cup)
- 1 tsp1 tsp1 tsp Lemon zest
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 30 gram30 gram30 gram All Purpose Flour, (1/4 cup)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Center rack in the oven and preheat the oven to 350°F/176°C. Line a large baking sheet with parchment paper or a silicone baking mat. Butter a large baking dish (8x11-inch) and place on prepared baking sheet. Set aside.
- Combine flour, brown sugar, oats, cinnamon, nutmeg, and salt in a food processor. Pulse 2-3 times to combine. Add the butter and pulse for about 1 minute or until the mixture resembles course meal. Set aside.
- Place the peaches and blackberries in a large mixing bowl and toss with sugar, lemon zest, and lemon juice. Once combined, add flour and mix well.
- Pour fruit filling into the prepared baking dish. Evenly distribute topping to cover the filling.
- Bake for 50 minutes to 1 hour or until the fruit is bubbly and the topping is browned.
- Allow to cool slightly before serving. For extra indulgence, serve warm crisp with vanilla ice cream.
Notes
Make Ahead & Freezing Instructions: Baked crisp can be frozen for up to 3 months. To serve, thaw overnight in the refrigerator, then warm in a 350°F/177°C for 15-20 minutes. Storing the crisp unbaked in the refrigerator will cause the topping to get soggy.
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About This Recipe
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