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
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!
PrintBlackberry Peach Crisp
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Blackberry Peach Crisp is a warm and comforting dessert made with juicy peaches and sweet blackberries, topped with a buttery oat crumble. It’s easy to make and perfect for summer, but delicious any time of the year! Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
- For the Fruit Filling:
- 4 cups fresh peaches, sliced (or frozen, thawed)
- 2 cups fresh blackberries
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- For the Oat Crisp Topping:
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- Prepare the fruit filling: In a large bowl, toss the peaches and blackberries with sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Mix until the fruit is well coated. Pour the mixture into the prepared baking dish.
- Make the oat crisp topping: In another bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Add the melted butter and mix until crumbly.
- Assemble and bake: Sprinkle the oat topping evenly over the fruit filling. Bake for 35–40 minutes or until the topping is golden brown and the fruit is bubbly.
- Cool and serve: Let the crisp cool for at least 10 minutes before serving. Enjoy warm with ice cream or whipped cream!
Notes
- Use ripe peaches for the best flavor. If using frozen peaches, thaw and drain them first.
- You can swap blackberries for blueberries, raspberries, or a mix of berries.
- Gluten-free? Use almond flour or a gluten-free flour blend.
- Make it vegan by using dairy-free butter or coconut oil.
Nutrition
- Calories: 290
- Sugar: 28g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
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