OK, I think this will be my last blackberry recipe for a while. I’ve been having so much fun picking blackberries near my house and making yummy treats with them (you can find my other blackberry recipes here, here, AND here). But now I’ve slowed down and started freezing them away to enjoy later in the year. So when it’s rainy and cold here in Seattle, at least I’ll still be able to taste summer.
I realized that out of all the things I’ve made with blackberries so far this year, I was missing one of the most quintessential of summer things: a fruit crisp. This was a problem that needed immediate fixing. So I whipped up this Peach-Blackberry Crisp in no time (all of the ingredients are pantry staples) and you totally should too! Because nothing says summer like a warm, bubbling, gooey fruit crisp topped with a scoop of vanilla ice cream…..
What’s with the grated Granny Smith apple in this recipe? It’s a trick that I learned from America’s Test Kitchen. Apples have a lot of natural pectins (a carbohydrate that acts like a thickener), which helps to keep your fruit-based desserts from getting too runny. And you can’t really see or taste the apple in the finished dessert, because it basically just melts into everything during cooking. Hooray for cooking + science!
Recipe for the fruit filling adapted from Smitten Kitchen
- For the Crisp Topping
- 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 2 tsp. cinnamon
- 1/2 cup (8 tablespoons) unsalted butter, cut into cubes
- 1/3 cup pecans, roughly chopped
- 3/4 cups old-fashion oats
- For the Peach-Blackberry Filling
- 4 cups peaches, peeled, pitted and sliced
- 1 1/2 cups blackberries
- 1/2 Granny Smith apple, peeled and grated
- 1/2 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1/4 tsp. cinnamon
- 1/2 tsp. salt
- Pre-heat your oven to 425 degrees.
- Make the crisp topping. In your food processor pulse together the flour, brown sugar, cinnamon and butter until a loose crumb forms. Add in the pecans and the oats and pulse 2-3 more times, just until everything is combined. Set aside.
- Make the fruit filling. In a 2-quart ovenproof dish add all of the fruit filling ingredients and toss gently to combine.
- Top the fruit filling with the crisp topping and place it in your pre-heated oven. Bake for 20-25 minutes, or until the crisp is browned and the filling is bubbling on the sides. Remove from the oven and let the crisp cool slightly (at least 15 minutes) before serving. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
1. You can make the crisp topping several days in advance. Store it in an airtight container or a ziplock bag in your refrigerator until you’re ready to use it.
2. You want your peaches to be ripe, but not over ripe or they will get too mushy during cooking.
3. Raspberries or blueberries would also work really well in this dish.