Blackberry Peach Crisp - the perfect summer dessert!
You guys know how much I love a crisp. So much so that I forgo the traditional pie situation every holiday season and break out the apple crisp and pile it high with ice cream. It's something about that crispy hot topping paired with seasonal produce and ice cream that just makes me endlessly happy. Last weekend after I went a little nuts and bought a flat of peaches (that's 12 for anyone who's counting) I needed a way to use them up before they were too ripe! Obviously I made a Blackberry Peach Crisp because I'm here to make all of our lives a little more delicious.
This baby is loaded with all of summers bounty. Fresh peaches and a handful of super sweet blackberries. Once all that is ready to roll, it's topped with my crisp recipe and then baked until bubbly perfection.
Heads up - a lot of people call for their peaches to be peeled when baking with them, but peeling peaches is a total pain in the butt and I actually don't mind the skin. That said, feel free to peel your peaches if that's more your jam.
Once it's baked, just top it with all the ice cream and then DIG IN.!
if you need some more peach inspiration - I've got you more than covered!
Blackberry Peach Crisp
Ingredients
- 6 cups sliced peaches
- 2 cups blackberries
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- Pinch of kosher salt
For the Crisp
- 1 ¼ cups unsalted butter frozen and cut into cubes
- 1 cup brown sugar
- 1 cup old fashioned oats divided
- 1 cup flour
- Vanilla ice cream to serve
Instructions
- Preheat oven to 375 degrees F.
- Peel the peaches and add the blackberries to a bowl. Toss with the sugar, cornstarch, zest and juice. Place mixture into a large skillet or baking dish and sprinkle with salt.
- In a food processor, combine the butter, sugar, ¾ cups of the oats and the flour. Pulse until evenly combined. Remove from the food processor and add the remaining oats. Toss to combine.
- Dump the topping onto the fruit mixture and bake for 50-60 minutes until the top is golden brown.
- Serve with heaping scoops of vanilla ice cream on top.
What size pan do I need for 8 servings? 9X13?
yes!
Can I make this ahead and freeze it? I am worried about 'runny peaches"
Looks awesome; I’m going to add say 3/4 cup of toasted chopped pecans to the topping. I can hear the Crisp Buzzards flocking already!
We absolutely loved this recipe, we’re a crisp family vs pie and it’s easier!! My only complaint was it came out pretty runny but the peaches were pretty juicy. I’m trying it again but will add a bit more cornstarch.
cornstarch will def help if the peaches are extra juicy
Gaby,
Would another berry be ok to replace blackberries? Blueberry…..? Raspberry…? (And if so, measurement same?)
yes and same
Will a Vitamix work in place of a food processor? 🙂
no I would just do it with your hands if you dont have a food processor
Yum! I plan to make this crisp with Peaches from Fredericksburg, Texas.