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.
- 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
- 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.
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.