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.
Fresh peaches and blackberries are the perfect match in this summer crisp. The sweetness of the peaches complements the sweet, yet slightly tart and earthy tones of the blackberries. And if that isn’t enough, a hint of lemon rounds out the flavor of this crisp filling. The topping is light, and yields hints of cinnamon and nutmeg for the perfect accompaniment to the fruit. Peach blackberry crisp is a lovely entertaining dessert that can be made individually or in one large serving dish, yet ideal for a relaxing summer family dinner.
Selecting your fruit for peach blackberry crisp
There’s no doubt that some of the best flavors come from picking your own fruit straight from the source (picking ripe fruit vs fruit that’s picked underripe to factor in travel). And if this isn’t an option, local fruit can be just as delicious. Of course you can also select your fruit at the grocery store. Stick to making peach blackberry crisp in the summer when the fruit is in season and yields the best flavors.
Peaches
When selecting peaches, look for ones that are vibrant in color. Gently squeeze a peach (near the stem area) to gauge ripeness. The softer the peaches, the juicer and sweeter. Selecting peaches that are firm will not be sweet enough. Therefore, select peaches that just begin to give when you gently squeeze them (the ideal ripeness for baking).
Blackberries
Just like peaches, local blackberries or handpicked blackberries will yield the best flavors. When selecting blackberries look for ones that are plump, firm, and fully black. If you are picking your own, select berries that easily come off the stem. Unlike peaches, blackberries will not continue to ripen once they are picked. In grocery stores, avoid selecting containers that have stains on them which could be a sign of overripe fruit.
How to make peach blackberry crisp topping
Peach blackberry crisp topping is simple to make. It can be made mixed in a food processor, by hand or using a pastry blender. Simply combine all dry ingredients together. Add the cold unsalted butter and incorporate by your selected method until the mixture resembles course meal.
When using a food processor pulse the dry ingredient 2-3 times just to incorporate and then again for about 1 minutes once the butter is added. This method is quick and easy but requires a bit more clean up. However, careful not to over mix your dough. If you prefer to mix by hand, it can be easily done but requires a bit more elbow grease. Rub the pieces of butter between your thumb, index, and middle fingers. Work the topping until your butter is at least pea-sized or coarse meal. Do not overwork the butter or allow it to get too warm.
Serving peach blackberry crisp
There is nothing like the combination of warm crisp and vanilla ice cream. Remove the peach blackberry crisp from the oven once it’s finished baking and allow to cool about 10 minutes before serving. Add a scoop of ice cream to each serving and serve immediately.
Alternatively, serve at room temperature or cold. Allow to cool completely on a wire rack and, if you prefer, refrigerate to chill before serving. Happy Baking!
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Peach Blackberry Crisp
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
Description
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
For the crisp topping
- 1 cup (120 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (40 g) old-fashioned oats
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/2 sticks (170 g) cold unsalted butter, cut into tablespoons
For the filling
- 2 lbs firm, ripe peaches, sliced into eighths
- 2 cups fresh blackberries
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup (30 g) all-purpose flour
Instructions
- 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 (8×11-inch) and place on prepared baking sheet. Set aside.
For the topping
- In a food processor combine flour, brown sugar, oats, cinnamon, nutmeg and salt. Pulse 2-3 times to combine. Add the butter and pulse for about 1 minute or until mixture resembles course meal. Set aside.
For the filling
- 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 prepared baking dish. Evenly distribute topping to cover 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.
- Category: Pies & Tarts
- Method: Baking
Keywords: peach blackberry crisp, summer dessert
You can never go wrong with a crisp! I will definitely be making this soon.
Hi Karly! Hope you enjoy making this crisp! I absolutely agree, a crisp is a wonderful go to dessert. You can make this as one large crisp or bake in individual ramekins!