Blackberry Peach Crisp

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Blackberry Peach Crisp – the perfect summer dessert!

Blackberry Peach Crisp from (@whatsgabycookin)

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.

Blackberry Peach Crisp from (@whatsgabycookin)

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.!

Blackberry Peach Crisp from (@whatsgabycookin)

if you need some more peach inspiration – I’ve got you more than covered!

Blackberry Peach Crisp

4.9 from 8 votes
This Blackberry Peach Crisp is the perfect summer dessert! Minimal prep time and feeds a crowd!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8 people


  • 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


  • 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.


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.

Nutrition Information

Calories: 632kcal | Carbohydrates: 90g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 36mg | Potassium: 343mg | Fiber: 5g | Sugar: 65g | Vitamin A: 1349IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 2mg


    1. 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

    2. 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.

  1. You mention a large pan—would that be like a 9 x 13 baking pan? Making this for brunch this week! Thanks!

  2. 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!

  3. 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…

    1. it’s correct as written – did you use frozen butter as indicated? If you use room temp, it will certainly have an affect!

  4. 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.

  5. 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!

  6. 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!

  7. Gaby, can I make this ahead of time? Like the day before? Any recommendations on making ahead, storage, etc?

    1. 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

  8. 5 stars
    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.

  9. 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?

  10. Question about the frozen butter: do you freeze and then cut into cubes? Or cube and then freeze?

  11. 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?

  12. 5 stars
    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!!

  13. 4 stars
    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.

  14. Gaby,
    Would another berry be ok to replace blackberries? Blueberry…..? Raspberry…? (And if so, measurement same?)

  15. 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.

  16. 5 stars
    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!

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