Peach and Blackberry Crisp

Peach and Blackberry Crisp

These drippy peaches and blackberries with a crunchy nut topping will warm hearts in winter or summer.

Makes 4

Cook time: 45 minutes.

Ingredients Preparation

  • 6 ripe peaches, sliced into 8-10 pieces over mixing bowl (if frozen, thaw first)
  • 4 cups (2 pints) blackberries or raspberries (fresh or frozen)
  • ¼ cup sugar (maple syrup, honey, or coconut sugar)
  • 3 Tablespoons flour (1½ Tablespoons cornstarch or 3 Tablespoons oat flour)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom<
  • ½ teaspoon ground ginger<
Fruit Steps

  1. Put peaches and berries into mixing bowl.
  2. In smaller bowl, mix sugar, flour and spices together well.
  3. Sprinkle over fruit and toss gently to combine. Transfer to 2 qt. baking dish. You can also make individual crisps using 8 oz. baking cups.
  4. Place dish or dishes on a sheet pan to catch the drips as it bakes.
Crisp Topping

  • ¾ cup flour (oat or Gluten Free)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ cup butter
  • ¾ cup brown sugar (¼ coconut sugar or ½ cup maple syrup)
  • ½ cup almond meal, or sliced almonds or nut of choice, chopped
  • 1 ½ cup rolled oats
  • Even better with: ⅓ cup candied ginger pieces, chopped
Topping Steps

  1. Preheat oven to 350℉.
  2. Cut in butter and then add the oats.
  3. Crumble the topping over the fruit evenly. If the butter is softened, this can be made easily by hand. If not, a mixer would be a better choice. If using one, use the paddle to beat the butter until soft, add the sugar, almond meal and oats.
  4. Stir in the flour mixture.
  5. Sprinkle over fruit in dish or dishes.
  6. Bake for 45 minutes or until topping is golden brown and filling is bubbling.

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