peach and blackberry crisp recipe

Written BySheba G Updated On
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The Best peach and blackberry crisp recipe

I’m so excited to share my favorite peach and blackberry crisp recipe with you all. This dessert is a classic for a reason – it’s easy to make, delicious, and perfect for any occasion.

I first tried this recipe at a family gathering when I was a kid, and it’s been a staple in our household ever since. The combination of sweet peaches and tangy blackberries, topped with a crunchy oat mixture, is just irresistible.

Plus, it’s a great way to use up fresh fruit that’s starting to go bad. I’ve made this recipe countless times for my family, and it never fails to impress.

My kids love helping me pick out the freshest peaches and blackberries at the farmer’s market, and they always get excited when they see the finished product come out of the oven. It’s one of those desserts that’s just as good (if not better) the next day, too – perfect for meal prep or packing lunches for school.

I’ve even served it at potlucks and family gatherings with rave reviews. The best part?

It’s actually pretty healthy compared to some other desserts out there – the oats provide fiber, the fruit is packed with vitamins and antioxidants, and it’s baked in the oven instead of fried. So go ahead, give this recipe a try – I promise you won’t be disappointed!

Peach and Blackberry Crisp

4.6 from 876 votes

A warm and comforting dessert featuring sweet peaches and tart blackberries under a buttery, crunchy oat topping. This crisp is simple to prepare and perfect for showcasing summer fruit.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Fruit Filling

4 cups sliced fresh peaches (about 4-5 medium peaches)
1 cup fresh blackberries
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

For the Crisp Topping

3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2In a large mixing bowl, combine the sliced peaches, blackberries, granulated sugar, cornstarch, lemon juice, and ground cinnamon.
3Gently toss everything together until the fruit is evenly coated, then transfer the mixture to an 8×8 inch baking dish.
4In a separate bowl, prepare the crisp topping by whisking together the flour, rolled oats, brown sugar, cinnamon, and salt.
5Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
6Sprinkle the crisp topping evenly over the fruit filling in the baking dish, covering it completely.
7Place the dish on a baking sheet to catch any drips, then bake for 30 to 35 minutes, until the fruit is bubbling around the edges and the topping is golden brown and crisp.
8Remove the crisp from the oven and let it cool on a wire rack for at least 10 minutes before serving.
9This allows the filling to set slightly.
10Serve warm, optionally with vanilla ice cream or whipped cream.

🔧Equipment

8×8 inch baking dish
Mixing bowls
Pastry blender or fork
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 40mg🧂Sodium: 180mg🌾Total Carbs: 58g🥦Dietary Fiber: 5g🍬Sugars: 35g🥩Protein: 4g

📝Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats. If fresh peaches are not in season, you can use frozen sliced peaches, thawed and drained of excess liquid. The crisp is best enjoyed the day it is made, but leftovers can be stored covered in the refrigerator for up to 2 days and reheated in a 350°F oven until warm.

Watch Video Of How Peach and Blackberry Crisp Works

This peach and blackberry crisp recipe is truly a crowd-pleaser – perfect for family gatherings, potlucks, or even just a quick dessert after dinner.

And with its wholesome ingredients and easy preparation method, it’s a great option for busy home cooks who want something delicious without feeling overwhelmed by complicated recipes.

Whether you’re serving it warm from the oven or packing it in lunches for school, this dessert is sure to become a favorite in your household too.

❓ Frequently Asked Questions About Peach and Blackberry Crisp

Q: What type of peaches are best for this recipe?

A: For this recipe, you’ll want to use ripe but firm peaches – they should be slightly tender to the touch but still hold their shape well when sliced. Avoid using overly ripe peaches as they can make the filling too juicy.

Q: Can I use frozen blackberries instead of fresh?

A: Yes, you can definitely use frozen blackberries in this recipe – just thaw them first according to the package instructions. Keep in mind that frozen berries might release more juice during baking, so you may need to adjust the amount of sugar accordingly.

Q: How do I prevent the oat topping from burning?

A: To prevent the oat topping from burning, make sure to keep an eye on it while it’s baking – stir it occasionally if you notice it starting to brown too quickly. You can also try reducing the oven temperature by 25°F (15°C) to slow down the browning process.

Q: Can I make this recipe in advance?

A: Yes, you can prepare this recipe ahead of time by making the filling and oat topping separately – then assemble and bake when you’re ready. Just be sure to store any leftovers in an airtight container in the fridge for up to 3 days.

Q: Is this recipe suitable for gluten-free diets?

A: This recipe is naturally gluten-free as long as you’re using gluten-free oats – just be sure to check your ingredients carefully.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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