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Ben and I are attending a friend’s BBQ tonight so I whipped up a Peach & Blackberry Crisp to take with us!

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I started by peeling 5 small-medium sized peaches. The easiest way to do this is score an “x” on the bottom of the peach.

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Then place them in boiling water for about 30 seconds.

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After removing the peaches, let them cool for a few minutes then peel the skin off.

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Next I chopped the peaches into ~1/2″ chunks, combined them with a small carton of blackberries, tossed the fresh fruit with a bit of flour, sugar and cinnamon, and slid it into a baking dish.

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Next I made my favorite part of fruit crisp – THE CRISP! Brown sugar, old fashioned oats (certified gluten-free, if you need it,)

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flour and butter (I used Earth Balance.)

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I squished and combined the crisp ingredients until the butter was in pea-sized pieces, then topped the fruit with it. 30 minutes at 375 degrees and I got This!!!! Ugh, I wish you had smell-net!

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Peach Blackberry Crisp

gluten freevegetarian

Description

Peach Blackberry Crisp is bursting with sweet summer fruit, and is a treat to enjoy all summer long!

Ingredients

Serves 6

  • 5 small-medium sized peaches
  • 1 small carton of blackberries
  • 1/4 cup + 2 teaspoons gluten-free or all-purpose flour, divided
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup certified gluten-free old fashioned oats
  • 1/4 cup cold butter

Directions

  1. Pre-heat the oven to 375 degrees. Wash peaches, then score an "x" into the bottom with a knife. Gently place the peaches into a big pot of boiling water for 30 seconds. Remove and let cool before sliding off the peel with your fingers. Cut peaches into 1/2" pieces then add to a big bowl with the blackberries.
  2. Add 2 teaspoons flour, granulated sugar and cinnamon to the fruit and mix well. Pour into a non-stick sprayed 8x8 baking dish.
  3. In a small bowl, mix together remaining flour, brown sugar, old fashioned oats and cold butter with your hands until butter is the size of peas. Top fruit with crisp mixture and bake, uncovered, for 25-30 minutes, or until crisp is golden brown.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

 

Whenever I’m making something to take to a dinner party or event, I like to make myself a mini portion so I can taste and make sure it’s acceptable to serve/I usually don’t want to wait until the party to have some.

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Meeeeelt. If Fall means more fruit crisp, then bring it on!

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