Peach-and-Blackberry Crisp Recipe


For the fruit filling:

  • 2 pounds firm, ripe peaches (about 4-5 peaches)
  • 2 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 2 teaspoons fresh lemon juice

For the oat crumble topping:

  • 1 cup quick-cooking oats
  • 3/4 cup all-purpose flour
  • 3/4 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)
  • 1/8 teaspoon freshly grated nutmeg (optional)
  • 1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, cubed


  • Preheat the oven to 375°F (190°C).

Prepare the fruit filling:

  • Wash, halve, and pit the peaches. Cut the peaches into 1/2-inch wedges.
  • In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice. Set aside.

Make the oat crumble topping:

  • In a medium bowl, whisk together the oats, flour, brown sugar, salt, cinnamon, cardamom (if using), and nutmeg (if using).
  • Using your fingertips or a pastry cutter, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

Assemble the crisp:

  • Transfer the fruit filling to an 8×11 inch baking dish.
  • Sprinkle the oat crumble topping evenly over the fruit.


  • Bake the crisp for 1 hour, or until the top is golden brown and the fruit is bubbling thickly. The juices from the fruit will create a syrupy base and the crumble topping will be crisp.


  • Let the crisp cool for at least 30 minutes before serving. This allows the filling to set and prevents it from being runny.
  • Serve warm with a scoop of vanilla ice cream or whipped cream for an extra decadent treat.


  • For a deeper flavor in the crumble topping, substitute half of the butter with cold brown butter. To brown butter, simply melt the butter in a saucepan over medium heat, swirling it constantly until it turns golden brown and gives off a nutty aroma.
  • If your peaches are not very ripe, you can add a tablespoon of cornstarch to the fruit filling along with the sugar and lemon juice. This will help thicken the juices as the crisp bakes.
  • Don’t overmix the crumble topping. A few larger crumbles are desirable for both texture and visual appeal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.

Enjoy this delicious peach and blackberry crisp!


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