Blackberry Peach Crisp

Substitutions & Swaps

🍑 Peaches

• Nectarines - No peeling needed at all since the skin is thin and tender, and they bring the same sweet stone fruit flavor with a slightly firmer texture that holds up beautifully during the long bake.
• Plums - Sliced plums add a deeper, jammy tartness that plays really well against the brown sugar topping. Red or black plums work best here for color and flavor intensity.
• Apricots - Apricots are smaller so you will halve rather than slice them, but their floral, tangy quality pairs incredibly well with blackberries and keeps the filling from getting too sweet.
• Frozen Peaches (thawed and drained) - If fresh peaches are out of season or you still have some from the freezer, thaw and pat them dry thoroughly first or the filling will be watery. IQF frozen peaches are picked at peak ripeness so the flavor is still great.

🫐 Blackberries

• Blueberries - Blueberries are milder and sweeter than blackberries, which means the filling leans a little less tart. They hold their shape better during baking so you get distinct pockets of berry throughout.
• Raspberries - Raspberries bring a sharper, brighter acidity that cuts through the sweetness of the peaches and the brown sugar topping. They break down faster than blackberries so the filling gets extra jammy and saucy.
• Cherries (pitted) - Pitted fresh or frozen sour cherries add a bold, wine-like depth that makes the whole crisp feel a bit more complex. Bing cherries work too if you want something sweeter and more mellow.
• Strawberries (hulled and halved) - Strawberries release a lot of liquid so bump the cornstarch up to 3 tablespoons to keep the filling from being too loose. The flavor is lighter and more summery, almost like a strawberry peach shortcake vibe.

🧈 Unsalted Butter

• Salted Butter - Totally fine to use if that is what you have on hand. Just skip the pinch of kosher salt in the fruit filling so the overall dish does not tip too salty.
• European-Style Butter (like Kerrygold) - Higher fat content means the crisp topping browns more deeply and has a richer, almost shortbread-like flavor. Worth reaching for when you really want to elevate the topping.
• Coconut Oil (solid, refined) - Solid refined coconut oil can be frozen and cubed just like butter for the food processor method. Use refined rather than virgin so you do not get a coconut flavor competing with the peaches and orange zest.

🌾 Oats and Flour

• Quick-Cook Oats - Quick oats will work in a pinch but the topping will be a bit more uniform and less chunky since they absorb moisture faster. Old fashioned oats give you those satisfying chewy clusters so use them if you can.
• Almond Flour (for the 1 cup flour) - Swapping in almond flour makes the topping gluten-free and adds a nutty, slightly sweet richness. The texture will be a little more crumbly and less crisp so press it down lightly before baking.
• Whole Wheat Flour - A one-to-one swap for all-purpose flour that adds a subtle nuttiness and a heartier texture to the topping. It pairs really nicely with the brown sugar and oats without overpowering the fruit.
• Chopped Pecans or Walnuts (replace up to half the oats) - Swapping out half a cup of oats for roughly chopped pecans or walnuts adds a toasty crunch and buttery richness that makes the topping feel more layered and interesting.

🍊 Orange Zest and Juice

• Lemon Zest and Juice - Lemon is brighter and more acidic than orange, which sharpens the flavor of the fruit filling and keeps everything from tasting flat. Use the same amounts and the swap is seamless.
• Bourbon (in place of orange juice) - Two tablespoons of bourbon instead of the juice adds a warm, vanilla-caramel undertone that makes the peach filling taste like it has been slow-cooked for hours. Keep the zest for the citrus lift.
• Vanilla Extract (in place of zest) - If you are out of citrus, half a teaspoon of pure vanilla extract stirred into the fruit filling adds a floral warmth that works really well with both peaches and blackberries.

How to Make Blackberry Peach Crisp

Step 1:Preheat oven to 375 degrees F.

Peel the peaches and add the blackberries to a bowl. Toss with the sugar, cornstarch, zest and juice.

Step 2: Place mixture into a large skillet or baking dish and sprinkle with salt.

Step 3: In a food processor, combine the butter, sugar, ¾ cups of the oats and the flour. Pulse until evenly combined. 

Step 4: Remove from the food processor and add the remaining oats. Toss to combine.

Step 5: Dump the topping onto the fruit mixture and bake for 50-60 minutes until the top is golden brown.

Step 6: Serve with heaping scoops of vanilla ice cream on top.

🍑🫐🍨 Tips & Tricks for the Best Blackberry Peach Crisp

The ultimate summer dessert that comes together fast and disappears even faster.

• Freeze your butter before you even think about making the topping. Frozen butter stays in distinct pieces when pulsed in the food processor, which creates the chunky, craggy texture that makes a crisp topping actually crisp. Soft or room temperature butter blends in too smoothly and results in a dense, greasy layer.
• Split your oats between the food processor and the bowl. Processing three quarters of the oats with the butter and flour creates a cohesive base that binds the topping together. Stirring in the remaining quarter cup by hand after processing keeps some whole oats intact for chew and visual texture.
• Use cornstarch, not flour, to thicken the fruit filling. Cornstarch creates a clearer, more glossy sauce as the fruit juices cook down, whereas flour can turn the filling cloudy and slightly pasty. Two tablespoons is the right amount for six cups of juicy summer peaches.
• Do not skip the orange zest and juice in the filling. Orange zest contains aromatic oils that amplify the floral notes in ripe peaches, and the acidity from the juice balances the brown sugar so the filling does not taste flat or one-dimensionally sweet.
• Let the fruit sit for five minutes after tossing before transferring to the baking dish. Resting gives the cornstarch and sugar a moment to begin drawing out the fruit juices, which helps the thickener distribute evenly rather than sitting in dry pockets before it hits the oven.
• Use ripe but still firm peaches, not soft ones. Overripe peaches release too much liquid during baking and can make the bottom of the crisp soggy. Peaches that are fragrant and yield slightly to pressure but still hold their shape will give you the best texture after 50 to 60 minutes in the oven.
• Skip peeling the peaches. Peach skin softens completely during baking and adds a slight bite that contrasts nicely with the jammy interior. Peeling is tedious and unnecessary unless you have a strong textural aversion to it.
• Bake until the filling is visibly bubbling at the edges, not just until the topping looks golden. Bubbling tells you the filling has reached a temperature high enough to fully activate the cornstarch and thicken the juices. Pulling it out based on color alone can mean an undercooked, watery filling even if the top looks done.
• Use a wide, shallow baking dish or cast iron skillet rather than a deep casserole dish. A wider surface area maximizes the ratio of crispy topping to fruit filling in every scoop. A deep dish concentrates the fruit and can leave the topping steaming rather than crisping.
• Let the crisp rest for at least 15 minutes before serving. The filling continues to thicken as it cools slightly. Scooping it straight from the oven means the juices will run all over the plate. A short rest gives you cleaner, more cohesive portions.
• Serve the ice cream on top of the hot crisp, not on the side. The melting ice cream works as a sauce that gets into every crevice of the crispy topping. Serving it on the side is a missed opportunity and honestly a little sad.

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