Simple Blackberry + Peach Crisp
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Easy + simple blackberry peach crisp recipe is perfect for that summer produce!
Simple Blackberry + Peach Crisp Recipe
Ingredients
Filling:
- 6 oz. blackberries cut in half if large
- 2 ½ lbs about 7 large peaches, sliced thick peeled or not, your preference
- ½ cup granulated sugar
- 2 tbsp all purpose flour
Crisp Topping:
- 1 cup all purpose flour
- ⅔ cup old fashioned oats
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- ¼ tsp salt
- 8 tbsp unsalted butter, COLD, cut into small cubes
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 9 baking dish or pan.
- In a large bowl, combine the blackberries and sliced peaches. Add the ½ cup granulated sugar and 2 tbsp all purpose flour, and toss until the fruit is well coated. Pour into your prepared baking pan.
- In another bowl, make the crisp topping: combine the flour, oats, sugars and salt together. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to work it into the flour mixture until you have a sandy texture with pea sized clumps. Sprinkle this mixture evenly over the peaches in your pan.
- Bake in the preheated oven for 55-60 minutes , until the filling is bubbling and the top is golden brown. Remove from the oven and serve warm, or cool to room temperature. Store leftovers in a sealed container in the fridge.
Blackberry + Peach Crisp Recipe
It’s summertime and peaches are in full swing here. Which means, of course, that I needed to use them in my newest Cozy Mystery Cooking Club recipe!
This month’s mystery is Blackberry Pie Murder by Joanne Fluke, and it just so happened to mention peaches somewhere in there (well, peach bread, but tomatoes, tomatoes). What luck! I could totally use that as my inspiration.
But, pie? I don’t love making pie, nor do I really love eating it. So, a crisp it is! I am all about the crisps, baby.
So, peach inspo becomes peach crisp instead of pie, and then add in some blackberries, because why not and they’re literally part of the title…and now we have blackberry + peach crisp to enjoy! So fun.
Recipe Tips + Info
Yes! You can make it completely the day before you want to serve it, and then warm it up (or not, if you want to serve it cold!). OR, you can make the crisp topping the day before, stick it in the fridge, and then just make the filling the day of, add the topping, and bake. Super simple!
Blueberries would be a good substitute, or you can just leave them out and have a delicious all-peach crisp.
I find it’s best to store the leftover crisp in a container in the fridge. You can take it out and eat it cold, let it warm to room temp, or just warm it slightly in the microwave to enjoy.
This is your preference. I like peach skins, (and often don’t feel like peeling them!) so I leave them on usually. But if you prefer to have yours peeled, that’s perfectly fine too!
xoxo
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