Peach and Blackberry Crisp

Stone fruit and berries sprinkled with a blend of oats and nuts just barely crumbled together with a touch of butter (or coconut oil), and baked just enough to make each bite burst with flavor….hmmhmm summer has arrived!

Mix some plain Greek yogurt sweetened with honey to taste and add a dollop on top of the cooled crisp.

Or for a special treat, place a scoop of simple vanilla ice cream over a hot serving and savor the contrast of the frozen ice cream melting into the fruit.

Variations:

• Instead of peach, use nectarines or plums
• Instead of blackberries, any other berries or a mix of berries – or no berries, just increase the peach by a cup or two

Peach and Blackberry Crisp

Print Recipe

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Peach and Blackberry Crisp Print Recipe CourseDesserts

Ingredients

• 1 pint fresh blackberries
• 4 fresh peaches pitted and sliced
• 2 tablespoons fresh orange juice
• 1 tablespoon orange zest
• 3 tablespoons whole-wheat flour
• 3 tablespoons rolled oats
• 2 tablespoons brown sugar
• 4 teaspoons coconut oil
• 2 teaspoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/8 tsp nutmeg

Adjust servings:

Units:MetricUS Imperial

Instructions

1. Heat oven to 375°F and butter (can use coconut oil) a 9 x 9 baking dish.
2. Combine berries, peaches, juice and zest in a bowl and mix well. Place in baking dish.
3. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Scatter crumb mixture evenly over fruit in baking dish.
4. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.

Recipe Notes

Modified:

Epicurious: Blackberry and Peach Crisp

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