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 1/4 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.
This looks so yummy!! Do you think frozen blackberries would work or would it make it to soggy?
to be totally honest, I haven’t tested it that way so I can’t say for sure. But I feel like it would totally work
We used frozen peaches because there were not any in the store. I thawed them (mostly) in the microwave before I started mixing ingredients together. It turned out great. I think next time I will do an50/50 split of fruit instead of 60/40 split.
I can’t wait to make this. I love any kind of crisp, and have never done this combo.
The crisp on this is perfect! Made mine with nectarines and blackberries. Delish!
About how many people does this recipe serve?
6-8!
Hi Gaby! Think I could make this in a cast iron?
absolutely
This was amazing. I had to give away half the pan to my neighbors so I would stop eating it all myself!
You mention a large pan—would that be like a 9 x 13 baking pan? Making this for brunch this week! Thanks!
that is perfect
Gaby, thanks for sharing this delicious recipe!! I made this tonight and made it vegan + gluten free by substituting Earth Balance ‘butter’ and 1/2 cup almond flour & 1/2 cup tapioca flour—it turned out perfectly. Absolutely delicious way to end the summer!
omg SO happy to hear it!
Can I use regular sugar instead of brown sugar?
sure can
Really..1 and 1\2 cup of butter…seems like too much..just checking?
It’s correct
I am so looking forward to making this!!! I love a great crisp!
Can I use gluten free instant regular oatmeal in this recipe?
haven’t tested it that way so I can’t say for certain but keep me posted!
Can I substitute anything for the orange juice? Lemon juice would probably be too tart?
you could try lemon!!
Is it supposed to be 1-1/4 STICKS of butter, not cups?! I tried this tonight. Though the fruit mixture turned out so yummy. The crisp as a whole was drowning in butter. 🙁 Wonder what went wrong…
it’s correct as written – did you use frozen butter as indicated? If you use room temp, it will certainly have an affect!
Very good recipe, the crumble part is the best of any I’ve made. The frozen butter is spot on. Don’t improvise on that! I’m going to make this again and next time swap out the fruit with strawberries and rhubarb.
6 cups of sliced peaches equals approximately how many whole peaches?
Depends on the size of the peaches! I’d say usually I use anywhere from 4-6
Gaby, can you use nectarines instead of peaches in this? Have a bunch I need to use up…
100000% yes
It says to peel the peaches but in the picture they don’t look peeled-?
if you read the post – it explains that I do it both ways! Whichever your preference
In lieu of a food processor, what could be used? Thanks!
you could just do it by hand!!
So, so yummy.
Our Farmers market is open and fresh is the best! We loved this.
Shared with one other couple after dinner on the deck.
Thank you…. you are so refreshing to watch…and we need this happiness right now!
Thanks Nina! xx
Hi Gaby! How do you think the cooking time would be adjusted if I was making individual ramekins of this crisp rather than a larger pan of it? Thanks!
yes it would change! keep your eyes on it! once the top gets golden, remove!
The oats in the topping really make this dessert!!! One of my summer favorites
Gaby, can I make this ahead of time? Like the day before? Any recommendations on making ahead, storage, etc?
to be honest, peaches don’t keep GREAT overnight once sliced, so if you want to make it ahead of time I would make it start to finish, wrap in tin foil, and then reheat portions when ready to serve
Do you have a video for this crisp recipe?
This is my absolute favorite!!
Great recipe! Good, basic topping could be used on any fruit crisp.
This is AMAZING!! I only had 3 peaches on hand so I made a 1/2 recipe. I immediately regretted not going to the market. Delicious! My daughter’s devoured 90% of crisp in one sitting. Thanks for another wonderful recipe.
Can’t wait to make this! I don’t have a food processor, could I use my kitchen aid to mix the butter/oat mixture or is a food processor best to breakdown the oats/butter/sugar to combine?
would work either way
Question about the frozen butter: do you freeze and then cut into cubes? Or cube and then freeze?
cube then freeze
Was so good but I am not sure where I went wrong with the crisp, It was more like dough. Butter was out of almost frozen refrigerator but I am wondering if that is why?
if you over blend the butter into the crisp, it’ll be more batter like that crisp!
Absolutely delicious. Highly recommend. Only critique is that it definitely takes more than 10 minutes prep time, description should be adjusted. That said, will definitely make again!!
This was really easy and very good. We added some cinnamon to both the fruit and the topping. Also, we cut the topping back to 3/4 c butter, flour, oatmeal and brown sugar.
Yum! I plan to make this crisp with Peaches from Fredericksburg, Texas.
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
Gaby,
Would another berry be ok to replace blackberries? Blueberry…..? Raspberry…? (And if so, measurement same?)
yes and same
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
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!
Can I make this ahead and freeze it? I am worried about ‘runny peaches”