Blackberry Peach Crisp

Short Description

Blackberry Peach Crisp is a warm, fruity dessert featuring juicy peaches and tart blackberries, topped with a buttery, crunchy oat crumble. Baked to golden perfection, this easy crisp is the perfect summer-to-fall dessert, served on its own or with a scoop of vanilla ice cream.

Why You’ll Love This Recipe

• Sweet and tart flavor balance from peaches and blackberries
• Crispy, buttery oat topping with a hint of cinnamon
• Simple and quick to make—no pie crust required!
• Perfect for any season—use fresh or frozen fruit
• Great served warm with ice cream or whipped cream

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fruit Filling:

• Fresh or frozen peaches, sliced
• Fresh or frozen blackberries
• Granulated sugar
• Lemon juice
• Cornstarch (or flour, to thicken)
• Cinnamon
• Vanilla extract

For the Crisp Topping:

• Old-fashioned oats
• All-purpose flour
• Brown sugar
• Butter, melted
• Cinnamon
• Salt
• Chopped pecans or almonds (optional)

Directions

1. Prepare the Filling

• Preheat oven to 375°F (190°C) and lightly grease a baking dish.
• In a large bowl, toss the peaches and blackberries with sugar, lemon juice, cornstarch, cinnamon, and vanilla.
• Pour the fruit mixture into the prepared baking dish.

2. Make the Crisp Topping

• In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt.
• Stir in melted butter until the mixture forms a crumbly texture.
• Sprinkle the topping evenly over the fruit.

3. Bake

• Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.

4. Cool and Serve

• Let cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream!

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes

Variations

• Nut-Free: Skip the nuts or replace them with sunflower seeds.
• Gluten-Free: Use almond flour or gluten-free oats and flour.
• Vegan Option: Swap butter for coconut oil or vegan butter.
• Extra Crunch: Add shredded coconut or granola to the topping.
• Maple Flavor: Use maple syrup instead of sugar for a deeper sweetness.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 30 seconds.
• Freezing: Freeze the crisp (unbaked or baked) for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned peaches?

Yes! Drain them well before using to prevent excess liquid.

Do I need to peel the peaches?

It’s optional. Peeling gives a smoother texture, but the skins soften when baked.

Can I make this ahead of time?

Yes! Assemble and refrigerate for up to 24 hours before baking.

How do I make the topping extra crispy?

Use cold butter and cut it into the dry ingredients instead of melting it.

Can I use different fruits?

Absolutely! Try blueberries, raspberries, apples, or a mix.

What’s the best dish size for this recipe?

An 8×8-inch or 9×9-inch baking dish works best.

Can I reduce the sugar?

Yes, adjust to taste or use honey or maple syrup instead.

Why is my crisp soggy?

Too much liquid from the fruit or underbaking can cause a soggy topping.

Can I double this recipe?

Yes! Use a 9×13-inch pan and increase the baking time slightly.

What’s the best way to serve this?

Warm, with a scoop of vanilla ice cream or fresh whipped cream!

Conclusion

Blackberry Peach Crisp is a simple yet irresistible dessert bursting with fresh fruit flavors and a golden, crunchy topping. Whether you’re making it for a cozy night in or a summer get-together, this easy crisp is always a crowd-pleaser. Try different fruit combinations and enjoy a warm, comforting bite every time!

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