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.
Serves:
Ingredients
- 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
- ⅛tspnutmeg,freshly grated
- 1stickcold unsalted butter,(plus 1 tbsp), cubed
Instructions
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Preheat the oven to 375 degrees F.
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In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice.
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Transfer the fruit to an 8×11-inch baking dish.
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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
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Sprinkle the topping over the fruit and bake for 1 hour, or until the top is golden brown and the fruit is bubbling.
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Let the crisp cool for at least 30 minutes before serving.
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Make-Ahead: The crisp can be refrigerated overnight. Bring to room temperature or reheat in the oven before serving
Nutrition
- 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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