How can I soften peaches quickly

Add peaches to boiling water and cook for up to 5 minutes until fork tender. You don’t want them to become too soft.

Can I use canned peaches?

You can substitute fresh peaches with canned sliced peaches in 100% juice. Drain the liquid and lightly rinse the peaches under cold water.

Should the crumble be covered while baking?

You do not have to cover the crisp while baking. If the topping begins to brown too quickly, you can cover it with aluminum foil to prevent it from burning.

Can I freeze this peach blackberry crisp unbaked?

Yes, make this crisp as directed. Before baking it, cover it tightly with plastic wrap and aluminum foil and store it in the freezer for up to 3 months. Remove the plastic wrap and bake frozen covered with foil in a preheated 350°F/177°C for 20 minutes. Remove the foil and bake for an additional 40-45 minutes.

Easy Peach Blackberry Crisp

Description

This simple Peach Blackberry Crisp Pairs seasonal fruit with a buttery oat crumble for a dessert that even a beginner baker will feel like a pro. You don't need special tools to make this easy crisp that's perfect for sharing with friends. You'll have dessert ready in just under 1 hour.

Ingredients

Scale

Crisp Topping

140 g (1 cup) all-purpose flour
110 g (1/2 cup) packed light brown sugar
90 g (3/4 cup) old-fashioned oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
140 g (10 tablespoons) cold unsalted butter, cut into tablespoons

Filling

750 g (6 cups) firm ripe peaches, peeled and sliced
280 g (2 cups) fresh blackberries
150 g (2/3 cup) granulated sugar
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
35 g (1/4 cup) all-purpose flour

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Instructions

Preheat the oven to 350°F/177°C. Butter a 3-quart baking dish (8x11-inch) or a deep pie dish and set aside.

Crisp Topping

Add the flour, brown sugar, oats, cinnamon, nutmeg, and salt to a food processor. Pulse 2-3 times to combine.
Add the butter and pulse 4-6 times or until the mixture resembles a course meal. Refrigerate while preparing the filling.

Filling

In a large bowl, mix the peaches, blackberries, sugar, lemon zest, lemon juice, and flour.
Pour the filling into the prepared baking dish and spread it into an even layer. Evenly sprinkle the topping over the filling.
Bake for 40-45 minutes or until the fruit is bubbling and the topping is golden brown.

Notes

Storage: Store leftover peach blackberry crisp in the refrigerator for up to 3 days.

Freeze: Place the leftover into a freezer-safe container and freeze up to 3 months. Thaw in the refrigerator overnight before serving.

Make ahead: Make the crisp topping and store in an airtight container in the refrigerator for up to 3 days or in a freezer-safe bag in the freezer up to 3 months. Add the topping to the filling and bake without thawing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Pies & Crisps
Method: Baking