Blackberry & Peach Crisp
Blackberry and peach season is upon us, so what better time than to jump right on this recipe? The perfect crisp is in the eye of the beholder. Some absolutely must have oatmeal in their crisps, while others insist on nuts. I prefer neither, but go after that rich, buttery and slightly crispy crust with fruit juices oozing through around the edges. Nirvana. If you prefer oats in your version, go ahead and replace half of the flour with them. All of you nut fans out there – add a cup chopped nuts to the topping mixture. What the heck? Do both if you like. After all, this is now your recipe….
Ingredients
- 5 cups skinned sliced peaches (fresh or frozen)
- 5 cups blackberries fresh or frozen
- 1 teaspoon cinnamon optional
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup cold butter
Instructions
- If using fresh peaches: To skin peaches, submerge in boiling water for 30 seconds. Remove immediately and plunge into cold water. When peaches have cooled, skins should slip right off.
- If using fresh blackberries, just wash gently in cool water and drain in a colander.
- In a large bowl, combine peaches, blackberries, cinnamon and sugar. Set aside.
- In a food processor or other bowl, combine flour, sugar, and butter. Process until crumbly. If working by hand, blend ingredients together with a pastry blender or two knives until crumbly.
- Arrange blackberry & peach mixture in a 13x9 inch greased baking dish, or spoon into individual ramekins.
- Using your hands, sprinkle about ⅓ of the crumb mixture over top of the fruit, then gently stir it into the fruit mixture. Sprinkle the remaining ⅔ of the topping onto the fruit mixture. If you squeeze your hands together to form clumps its all the better!
- Bake at 350 for about an hour or until peach mixture bubbles and crust begins to brown.