Blackberry Peach Crisp
A delightful summer dessert combining the sweetness of peaches and the tartness of blackberries, topped with a crispy oat crumble.
Equipment
- 1 9x13-inch baking dish greased
- 1 Mixing Bowl large
- 1 Spatula
Ingredients
Fruit Filling
- 4 cups sliced peaches
- 2 cups blackberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
Crisp Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter cold and cubed
- 1/4 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the sliced peaches, blackberries, granulated sugar, lemon juice, and flour. Toss gently to coat the fruit evenly.
- In another bowl, mix together the flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Pour the fruit mixture into the prepared baking dish. Evenly distribute the crisp topping over the fruit.
- Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the fruit juices are bubbling.
- Allow the crisp to cool for at least 15 minutes before serving to let the juices thicken.
Serving
- Serve the crisp warm, optionally topped with a scoop of vanilla ice cream or whipped cream.
Storage
- Cover and store any leftovers at room temperature for up to 2 days, or refrigerate for up to 5 days.
Notes
Pro Tips: Use ripe fruits for best flavor. Cold butter ensures a crumbly topping. Ingredient Substitutions: Use frozen fruits if fresh are unavailable. How to Serve: Serve with ice cream or whipped cream. Storage & Freshness: Store covered at room temperature or refrigerate for up to 5 days. Make-Ahead Tips: Assemble and refrigerate before baking; bake just before serving.