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 Cake 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 Chinese cassia cinnamon, star-anise, nutmeg, allspice, ginger and cloves. The La Baleine French Sea Salt (fine) is perfect for all your baking needs. And the Vanilla Sugar from the Spice House is incredible in all sorts of things.
7 Tablespoons cold, unsalted butter, divided
1/4 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/2 teaspoon The Spice House Cake Spice
1/4 teaspoon La Baleine French Sea Salt (fine)
4 cups fresh peaches, peeled, pits removed, cut into 1-inch cubes (about 4 large peaches)
1/2 cup The Spice House Vanilla Sugar
1 heaping cup fresh blackberries, rinsed and dried
Vanilla ice cream
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, cake 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!
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