Blackberry Peach Crisp

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Blackberry Peach Crisp - the perfect summer dessert!

Blackberry Peach Crisp from www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@whatsgabycookin)

if you need some more peach inspiration - I've got you more than covered!

Blackberry Peach Crisp

Author: Gaby Dalkin
4.9 from 11 votes
This Blackberry Peach Crisp is the perfect summer dessert! Minimal prep time and feeds a crowd!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 people

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.

Notes

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
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64 Comments

  1. 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!

  2. 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.

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

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