Blackberry Peach Crisp
We adore this blackberry peach crisp! It's juicy and syrupy and warm, topped with a crunchy oatmeal cookie crumble and vanilla ice cream. So easy and simple yet classically delicious. Summertime!
Ingredients
- 4 peaches, peeled and chopped
- 3 cups blackberries
- ¼ cup brown sugar
- 1 tablespoon flour
- ½ teaspoon kosher salt
- ½ lemon, juiced
- 4 tablespoons unsalted butter cut into tiny pieces
- vanilla ice cream, for serving
- fresh mint, for serving
oatmeal cookie crumble
- 1½ cups old-fashioned oats
- ¾ cups loosely packed brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter softened
Instructions
- Preheat the oven to 375 degrees F. Spray a 9x13 baking dish with nonstick spray.
- Mix the peaches and berries in the baking dish. Toss with the sugar, flour, salt and lemon juice. Toss well. Let sit while you make the topping. Sprinkle the butter pieces on top.
- Stir the oats, sugar, flour, cinnamon and salt together. Add the softened butter and use your hands to crumble it up and toss it in the mixture – I combine it for a full 5 minutes until it is really incorporated and crumbly – almost the whole mixture is like wet oat-y sand… Sprinkle it evenly over the fruit.
- Bake for 35 to 45 minutes, until the fruit is caramely and the crumble on top is golden. Let it cool slightly before serving with ice cream. Garnish with fresh mint!
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