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Blackberry Peach Crisp
Author: Gaby Dalkin
  • 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
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Dump the topping onto the fruit mixture and bake for 50-60 minutes until the top is golden brown.
  5. Serve with heaping scoops of vanilla ice cream on top.