Peach and Blackberry Crisp
So, remember all those peaches and blackberries we picked a few weeks ago? And then I froze them? Yeah, they didn’t stay frozen for very long.
My sister was in town from California last week so we met up at my brother’s house for dinner. I was tasked with bringing dessert so I put together this peach and blackberry crisp and it was super delicious. We topped it with some vanilla bean ice cream and it was perfection.
The funny part of the story is that my brother messaged me the next day asking where the crisp went. Well, I took it home! I needed my casserole dish and, frankly, wanted the leftovers. He’d been looking forward to eating it all day long and had to settle for just plain vanilla ice cream because I pulled a Seinfeld and brought my dessert home. I was cracking up at how mad he was!
So, here’s how I made it.
Ingredients
- 3 pounds peaches, pitted and diced
- 4 cups blackberries
- 2 Tbsp cornstarch
- 4 Tbsp lemon juice
- 2/3 cup granulated sugar
- 1 1/2 cups whole wheat flour
- 1 1/2 cups light brown sugar
- 1 cup old-fashioned rolled oats
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 1/2 sticks (12 Tbsp) cold butter, cut into bits
- 1 1/2 cups coarsely chopped pecans
Instructions
- In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well.
- In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans.
- Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
- Serve the crisp with the ice cream.
Notes
I found I had more topping than I knew what to do with, so I used 2/3 of it, and then saved the rest for another smaller crisp I made in ramekins.
Peaches are my favorite fruit! This looks and sounds perfect!
oh my that looks marvelous! loveeeeee blackberries right now!
This looks delicious. Might make this, this weekend when I have company. Thanks for sharing.
http://marlys-thisandthat.blogspot.com
I love crisps and this one sounds great! I love adding nuts in as well.
it sounds like such a yummy recipe. I really like that you used whole wheat flour.
I try to use whole wheat flour whenever I can. I don’t keep all-purpose flour in the house anymore, except in very small quantities.
Yummmm – that looks so good!
That simply looks DELICIOUS! Yum!!!
Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!
What a great combo of flavors!! I'd love to have you link this up to Tasty Thursdays on The Mandatory Mooch. http://mandatorymooch.blogspot.com/2012/08/tasty-thursdays-2.html
Thanks, Nichi
fresh seasonal fruit crisps are what get my motor running come summer time. actually, they get my stomach growling. grrrrrrrrrrrrrrrrrrrr! haha! actually, i'm just about to get my paws on some fresh golden plums from a friend's tree – i may need to sneak some of those in too.
Thank you for sharing your post with us this past week @ The Wednesday Fresh Foods Blog Hop. We hope to see you again next Wednesday with another seasonal post
xo, Kristy.
Ooh ahhh. Looks delish. I have some blackberries in the back yard too! Thanks for sharing at <a href="http://www.trueaimeducation.com">Mom's Library!</a>
how can i cut this down to make 2 med. ramikins?
Maybe 1/4 the recipe?