Peach Blackberry Crisp
Easy Peach Blackberry Crisp with oat crumble. Ready in 45 minutes. Use fresh or frozen fruit. Serve warm with vanilla ice cream.
This dessert is super easy and quick to prepare. I can think of all sorts of wonderful fruit combinations for this crisp, but I decided to use fresh peaches and blackberries from our local farmer's market. The Apple Pie Spice from The Spice House adds just a little something extra special that you won't get from just plain cinnamon. It's a wonderful combination of cassia cinnamon, star-anise, nutmeg, allspice, ginger and cloves. Fine sea salt is perfect for all your baking needs. And the Vanilla Sugar from the Spice House is incredible in all sorts of things.
Yield: 1 pan
- Quick, no-fuss fruit crisp: prep in a few minutes and bake at 375°F for 45 minutes.
- Cold butter pulsed into oats and flour makes a crisp, crumbly topping. Apple Pie Spice and Vanilla Bean Sugar boost flavor.
- Can be made with fresh or frozen fruit, assembled ahead, and served warm with vanilla ice cream.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat oven to 375°F. Grease an 8 x 8-inch baking dish with 1 Tablespoon of the butter. Set aside.
In food processor, add flour, rolled oats, brown sugar, apple pie spice and salt. Pulse 2 to 3 times to mix. Cut remaining butter (6 Tablespoons) into 1/2-inch cubes and add to flour/oat mixture. Pulse until mixture comes together in small crumbles. Set aside.
In a large bowl, combine peaches and vanilla sugar. Pour into prepared baking dish. Scatter blackberries over top and sprinkle on the crumbly oat mixture.
Bake for 45 minutes, or until bubbly. Serve hot or at room temperature and don't forget the ice cream!
thespicehouse.com
Frequently Asked Questions
Can I use frozen peaches or blackberries?
Yes. Thaw and drain excess liquid, then toss the fruit with 1 to 2 tablespoons cornstarch or flour to thicken juices. You may need to bake a few minutes longer so the filling becomes bubbly.
How can I make this crisp gluten free?
Use a 1:1 gluten free flour blend and certified gluten free rolled oats. The rest of the recipe stays the same. Texture will be similar if you keep the same butter-to-dry ratio.
Can I swap the sugars or use a sugar substitute?
You can use light brown sugar or coconut sugar 1:1 for similar texture and flavor. Low calorie sweeteners may change texture and browning. If you reduce sugar, taste the fruit first and add sweetener until it tastes right.
What if I do not have a food processor?
No problem. Use a pastry cutter, two forks, or rub the cold butter into the dry ingredients with your fingertips until you get small crumbles. Keep the butter cold for best texture.
How do I peel peaches quickly?
Blanch peaches in boiling water for 30 to 60 seconds, then plunge into an ice bath. The skins should slip off easily. For very ripe peaches, a paring knife or vegetable peeler also works.
Can I assemble this ahead or freeze it?
Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours. For freezing, cover tightly and freeze unbaked for up to 2 months. Bake from frozen, adding about 10 to 20 minutes to the baking time.
How should I store and reheat leftovers?
Cool to room temperature, then refrigerate in a covered container for up to 4 days. Reheat single servings in the microwave or rewarm the whole dish at 350°F for 15 to 25 minutes until heated through. To refresh the topping, place under the broiler for 1 to 2 minutes, watching closely.
How do I prevent a soggy filling?
Toss the fruit with 1 to 2 tablespoons cornstarch or flour to absorb excess juice. Let the fruit sit 10 minutes before baking so it releases less liquid. Bake until the filling is visibly bubbling and the topping is golden.
Can I use frozen peaches or blackberries?
Yes. Thaw and drain excess liquid, then toss the fruit with 1 to 2 tablespoons cornstarch or flour to thicken juices. You may need to bake a few minutes longer so the filling becomes bubbly.
How can I make this crisp gluten free?
Use a 1:1 gluten free flour blend and certified gluten free rolled oats. The rest of the recipe stays the same. Texture will be similar if you keep the same butter-to-dry ratio.
Can I swap the sugars or use a sugar substitute?
You can use light brown sugar or coconut sugar 1:1 for similar texture and flavor. Low calorie sweeteners may change texture and browning. If you reduce sugar, taste the fruit first and add sweetener until it tastes right.
What if I do not have a food processor?
No problem. Use a pastry cutter, two forks, or rub the cold butter into the dry ingredients with your fingertips until you get small crumbles. Keep the butter cold for best texture.
How do I peel peaches quickly?
Blanch peaches in boiling water for 30 to 60 seconds, then plunge into an ice bath. The skins should slip off easily. For very ripe peaches, a paring knife or vegetable peeler also works.
Can I assemble this ahead or freeze it?
Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours. For freezing, cover tightly and freeze unbaked for up to 2 months. Bake from frozen, adding about 10 to 20 minutes to the baking time.
How should I store and reheat leftovers?
Cool to room temperature, then refrigerate in a covered container for up to 4 days. Reheat single servings in the microwave or rewarm the whole dish at 350°F for 15 to 25 minutes until heated through. To refresh the topping, place under the broiler for 1 to 2 minutes, watching closely.
How do I prevent a soggy filling?
Toss the fruit with 1 to 2 tablespoons cornstarch or flour to absorb excess juice. Let the fruit sit 10 minutes before baking so it releases less liquid. Bake until the filling is visibly bubbling and the topping is golden.
Comments