Blackberry Peach Crisp Recipes

BLACKBERRY PEACH CRISP

Blackberry Peach Crisp image

This Blackberry Peach Crisp is the perfect summer dessert! Minimal prep time and feeds a crowd!

Provided by Gaby

Categories Dessert

Time 1h

Number Of Ingredients 12

Ingredients

6 cups sliced peaches
2 cups blackberries
1 cup brown sugar
2 tablespoons cornstarch
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
Pinch of kosher salt
1 1/4 cups unsalted butter (frozen and cut into cubes)
1 cup brown sugar
1 cup old fashioned oats (divided)
1 cup flour
Vanilla ice cream to serve

Steps:

Preheat oven to 375 degrees F.
Peel the peaches and add the blackberries to a bowl. Toss with the sugar, cornstarch, zest and juice. Place mixture into a large skillet or baking dish and sprinkle with salt.
In a food processor, combine the butter, sugar, ¾ cups of the oats and the flour. Pulse until evenly combined. Remove from the food processor and add the remaining oats. Toss to combine.
Dump the topping onto the fruit mixture and bake for 50-60 minutes until the top is golden brown.
Serve with heaping scoops of vanilla ice cream on top.

PEACH AND BLACKBERRY CRISP

Peach and Blackberry Crisp image

Categories Berry Fruit Dessert Bake Blackberry Peach Pecan Oat Summer Gourmet

Number Of Ingredients 14

Ingredients

1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges
2 cups blackberries, picked over and rinsed
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans
peach and brown sugar ice cream or vanilla cream as an accompaniment

Steps:

In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

BLACKBERRY-PEACH CRISP

Blackberry-Peach Crisp image

Provided by Dean Rucker

Categories Berry Citrus Fruit Dessert Bake Low Fat Vegetarian Summer Healthy Self Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

Canola-oil cooking spray
1 cup fresh blackberries
1 cup fresh peaches, pitted and sliced
4 tsp fresh orange juice
1/2 tsp vanilla extract
3 tbsp whole-wheat flour
3 tbsp rolled oats
2 tbsp brown sugar
4 tsp canola oil
2 tsp honey
1 tsp cinnamon
1/8 tsp nutmeg

Steps:

Heat oven to 375°F. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.

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