Peach Blackberry Crisp (Edit recipe)

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.
15 minutes
1 hour
Show nutritional information
This is our estimate based on online research.
Fat:23 g
Carbohydrates:68 g
Protein:12 g
Cholesterol:57 g
Sodium:99 mg
Fiber:1 g
Sugars:48 g
Calculated for total recipe.

Serves: 6-8

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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
  1. 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.
  2. 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.
  3. 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.
  4. Pour fruit filling into the prepared baking dish. Evenly distribute topping to cover the filling.
  5. Bake for 50 minutes to 1 hour or until the fruit is bubbly and the topping is browned.
  6. Allow to cool slightly before serving. For extra indulgence, serve warm crisp with vanilla ice cream.


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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