Peach-and-Blackberry Crisp Recipe

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Dana Young Modified: March 22, 2022
Peach-and-Blackberry Crisp Recipe

How To Make Peach-and-Blackberry Crisp

This peach and blackberry crisp tosses the fruits in lemon juice and tops it with spiced oatmeal crumble that’s baked until golden brown.

Preparation: 10 minutes
Cooking: 1 hour
Cool Time: 30 minutes
Total: 1 hour 40 minutes



  • 2lbsfirm ripe peaches,halved, pitted and cut into ½ inch wedges
  • 2cupsfresh blackberries
  • ½cupgranulated sugar
  • 2tspfresh lemon juice
  • 1cupquick cooking oats
  • ¾cupall purpose flour
  • ¾cuplight brown sugar
  • ½tspkosher salt
  • ½tspground cinnamon
  • ¼tspground cardamom
  • tspnutmeg,freshly grated
  • 1stickcold unsalted butter,(plus 1 tbsp), cubed


  1. Preheat the oven to 375 degrees F.

  2. In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice.

  3. Transfer the fruit to an 8×11-inch baking dish.

  4. In a medium bowl, toss the oats with flour, brown sugar, salt, cinnamon, cardamom, and nutmeg. Using fingertips, mix in the butter until the topping is crumbly

  5. Sprinkle the topping over the fruit and bake for 1 hour, or until the top is golden brown and the fruit is bubbling.

  6. Let the crisp cool for at least 30 minutes before serving.

  7. Make-Ahead: The crisp can be refrigerated overnight. Bring to room temperature or reheat in the oven before serving


  • Calories: 507.44kcal
  • Fat: 17.87g
  • Saturated Fat: 10.06g
  • Trans Fat: 0.62g
  • Monounsaturated Fat: 4.67g
  • Polyunsaturated Fat: 1.56g
  • Carbohydrates: 83.02g
  • Fiber: 8.14g
  • Sugar: 49.35g
  • Protein: 8.26g
  • Cholesterol: 40.49mg
  • Sodium: 165.47mg
  • Calcium: 61.88mg
  • Potassium: 526.06mg
  • Iron: 2.80mg
  • Vitamin A: 158.33µg
  • Vitamin C: 20.74mg
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