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peach blueberry blackberry crisp recipe

Peach Blueberry Blackberry Crisp

Giulia, a passionate food enthusiast at Eat Every Slice, smiling in a bright kitchen filled with fresh ingredients and Italian-American inspiration.Giulia M.
A delightful summer dessert featuring juicy peaches, blueberries, and blackberries topped with a crunchy oat crisp. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9x13-inch baking dish greased
  • 1 Mixing Bowl large
  • 1 pastry cutter

Ingredients
  

Fruit Filling

  • 3 cups sliced peaches
  • 1 cup blueberries
  • 1 cup blackberries
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Crisp Topping

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter cold and cubed
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions
 

Preparation

  • Preheat your oven to 350°F. Grease a 9x13 inch baking dish and set it aside.
  • In a large mixing bowl, combine sliced peaches, blueberries, blackberries, sugar, cornstarch, and lemon juice. Toss gently to coat the fruit evenly with sugar and cornstarch.
  • In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Using a pastry cutter or your fingers, work in the cold butter until the mixture resembles coarse crumbs.
  • Spread the fruit mixture evenly in the prepared baking dish. Sprinkle the crisp topping over the fruit, making sure to cover it completely.
  • Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the topping is golden brown and the fruit filling is bubbly.
  • Allow the crisp to cool for at least 15 minutes before serving. This will help the filling set slightly, making it easier to portion.
  • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes before serving.
  • You can prepare the fruit filling up to a day in advance and store it in the refrigerator. Assemble and bake the crisp just before serving for the best texture.

Notes

Pro Tips: Use ripe and firm berries for the best texture. Ensure butter is cold for a crumbly topping.
Ingredient Substitutions: Use gluten-free flour and oats for a gluten-free version. Substitute coconut oil for a vegan option.
How to Serve: Serve with ice cream or whipped cream.
Storage & Freshness: Store in refrigerator for up to 3 days.
Make-Ahead Tips: Prepare fruit filling a day ahead and bake just before serving.
Keyword easy fruit crisp recipe, peach blueberry blackberry crisp, summer berry crisp