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
Units
Scale
- 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