As summer's golden sun sets and the cooler breezes of fall begin to creep in, there's a delightful treat that perfectly bridges the gap between these two wonderful seasons: Peach Blackberry Crisp. This dish is a celebration of fresh, ripe fruits and warm, comforting spices, and it's as versatile as it is delicious. Whether you're serving it for a weeknight family dinner or bringing it to a summer potluck, Peach Blackberry Crisp is sure to impress.
Why Peach Blackberry Crisp?
Peach Blackberry Crisp combines the best of both worlds. The peaches bring a sweet, juicy flavor that screams summer, while the blackberries add a slightly tart contrast that makes each bite interesting and complex. The crisp topping—made of oats, coconut oil, and brown sugar—adds a perfect crunch and richness that complements the tender, baked fruit underneath.
Ingredients You’ll Need
Fresh Peaches: About 6-8 medium peaches, peeled, pitted, and sliced. If fresh peaches are out of season, frozen peaches can be a good substitute. Just be sure to thaw and drain them before use. (We like to use our canned peaches from the year before, its perfect for a crips in the winter)
Fresh Blackberries: 1-2 cups of blackberries, depending on how tart you like your dessert. You can also use frozen blackberries, but again, make sure they’re thawed and drained.
Granulated Sugar: 1/2 cup to sweeten the fruit filling.
Lemon Juice: A tablespoon of fresh lemon juice to balance the sweetness and enhance the flavors.
For the Crisp Topping:
Old-Fashioned Oats: 1 cup
Brown Sugar: 3/4 cup, packed.
All-Purpose Flour: 3/4 cup to help bind the topping ingredients together.
Coconut Oil: 1/2 cup
Ground Cinnamon: 1/2 teaspoon for a hint of warm spice.
Salt: 1/2 teaspoon
Nutmeg: 1/8 teaspoon
Instructions
Preheat the Oven: Start by heating your oven to 375°F. This ensures it’s hot and ready to bake your crisp to golden perfection.
Prepare the Fruit: In a large bowl, combine the sliced peaches and blackberries. Toss them with granulated sugar and lemon juice. The sugar will sweeten the fruit.
Make the Crisp Topping: In a separate bowl, mix the oats, brown sugar, flour, salt, nutmeg and cinnamon. Add the cold coconut oil pieces. Use a pastry cutter or your fingers to work the coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
Assemble the Crisp: Transfer the fruit mixture to a 9x13-inch baking dish or a similar-sized oven-safe dish. Evenly sprinkle the crisp topping over the fruit.
Bake: Place the dish in the preheated oven and bake for 1 hour, or until the topping is golden brown and the fruit is bubbly and tender. If the topping starts to brown too quickly, you can cover it loosely with foil to prevent burning.
Cool and Serve: Allow the crisp to cool slightly before serving. This helps the fruit filling set up a bit and makes it easier to scoop out. Serve it warm with a scoop of dairy free vanilla ice cream or a dollop of dairy free whipped cream for the ultimate indulgence.
Tips and Variations
Add Nuts: For extra crunch, consider adding chopped nuts like pecans or walnuts to the topping mixture.
Spice It Up: Experiment with spices like nutmeg or ginger to add your own twist to the flavor profile.
Make It Ahead: You can prepare the crisp up to a day in advance. Simply assemble it, cover, and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to accommodate dietary needs.
Conclusion
Peach Blackberry Crisp is more than just a dessert; it’s a celebration of summer's bounty and the perfect way to enjoy seasonal fruits before they disappear. Its sweet and tangy flavor combination, paired with a coconutty, oat-laden topping, makes it a dish that's both satisfying and memorable. So next time you find yourself with an abundance of ripe peaches and blackberries, give this crisp a try. You won’t be disappointed!
Happy baking! What's your favorite kind of crisp?
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