Peach Blackberry Crisp is bursting with sweet summer fruit, and is a treat to enjoy all summer long!
We have a summer BBQ to attend tonight so I whipped up my sweet and juicy Peach & Blackberry Crisp to take with us!
Start by peeling 5, small-medium sized peaches. The easiest way to do this is score an “x” on the bottom of the peach then place them in boiling water for about 30 seconds.
After removing the peaches, let them cool for a few minutes then peel the skin off.
Chop the peeled peaches into ~1/2″ pieces then add them to a bowl with fresh blackberries plus flour, sugar and cinnamon. Stir with a spatula to combine then scoop the mixture into an 8×8″ baking dish sprayed with nonstick spray.
Next make the crisp topping. To another mixing bowl add brown sugar, old fashioned oats, flour, and very cold butter cut into 1/4 cubes.
Use your fingers to mash the ingredients together until the butter is the size of peas, then scoop on top of the fruit and bake for 25-30 minutes at 375 degrees.
The SCENT of this summer fruit crisp!! So delightful! I hope you enjoy every last drop. :)
Ingredients
- 5 small-medium sized peaches
- 6 oz blackberries
- 1/4 cup + 2 teaspoons gluten free flour, divided
- 2 teaspoons granulated sugar
- 1/8 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup old fashioned oats
- 1/4 cup cold butter, cut into 1/4" cubes
Directions
- Preheat the oven to 375 degrees.
- Score an "x" into the bottom of the peaches with a knife then gently place them inside a large pot of boiling water for 30 seconds. Remove and let cool for several minutes before pulling off the peel with your fingers. Cut peaches into 1/2" pieces then add to a large mixing bowl.
- To the bowl add the blackberries, 2 teaspoons flour, granulated sugar and cinnamon then mix with a spatula to combine. Pour into a nonstick sprayed 8x8 baking dish.
- To a small mixing bowl, add the remaining flour, brown sugar, old fashioned oats and cold butter then use your hand to crumble the mixture until the butter is the size of peas. Scoop the mixture onto the fruit mixture then bake uncovered for 25-30 minutes, or until crisp is golden brown and the fruit is bubbly.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Tasty, but if you are serving to gluten-sensitive company, Bbe sure to check that the oats used are gluten-free!
This was delicious. I made it in a glass pie plate and it was pretty to serve in. I’ll make it again!
I’m thrilled to hear this, Christy! Thank you so much for your feedback and recipe rating!
Hoping to make this for a birthday later this week. Any chance almond four would work in lieu of gluten free flour?
Hi Carol! Almond flour doesn’t have the thickening power that a gluten free flour baking blend has, so unfortunately it won’t work for a 1:1 substitute!
Absolutely love this recipe. It’s been hard to find desserts that are gluten free that taste good. This is by far worth making over and over again.
I’m so glad this was a hit, Marla! Thank you so much for your feedback and recipe rating!
For a dinner party, I made your Peach Caprese Salad and your Sun-Dried Tomato and Basil Stuffed Chicken, Hasselback Potatoes with Garlic Chive Aioli, and finished the menu with this AMAZING Peach Crisp. Everything was great, but this Peach Crisp was the favorite for everyone at my dinner party! I didn’t use blackberries, and served the crisp with vanilla ice cream. It was so great, and so easy to prep and bake! :)
Any chance of getting the rustic fruit (cheesecake-esque) galette recipe???