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Peach Blackberry Crisp-4

Peach Blackberry Crisp


  • Author: Maria
  • 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

Scale

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

  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 (8×11-inch) and place on prepared baking sheet.  Set aside.

For the topping

  1. 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

  1. 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.
  2. Pour fruit filling into prepared baking dish.  Evenly distribute topping to cover filling.
  3. Bake for 50 minutes to 1 hour or until the fruit is bubbly and the topping is browned.
  4. 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