Ben and I are attending a friend’s BBQ tonight so I whipped up a Peach & Blackberry Crisp to take with us!
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.
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.
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.
Next I made my favorite part of fruit crisp – THE CRISP! Brown sugar, old fashioned oats (certified gluten-free, if you need it,)
flour and butter (I used Earth Balance.)
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
Peach Blackberry Crisp is bursting with sweet summer fruit, and is a treat to enjoy all summer long!
- 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
- 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.
- Add 2 teaspoons flour, granulated sugar and cinnamon to the fruit and mix well. Pour into a non-stick sprayed 8x8 baking dish.
- 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.
Meeeeelt. If Fall means more fruit crisp, then bring it on!
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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???
Ally @ Sweet & Savory 09.06.2011
I went this WHOLE summer without a vacation…I am definitely in need:) Love your mom’s dessert!
Love your blog! I just found it and you have so many good recipes! I loooove the idea of making a smaller portion to “test” your recipe before you bring it over. That would help keep me out of my baked goods!
Amber @ Busy, Bold, Blessed 09.06.2011
Can’t believe summer is over either! So crazy. My favorite summer memories all involve beach weekends in Cape May, NJ. Definitely looking forward to football season though :)
Love the Dashboard Confessional reference :) And, of course, love everything else about this post! I discovered your site recently and have been enjoying your beautiful photography even though I’m in the same boat as @DawnMarie :)
Dinner looks delicious! Oh, and that crisp looks amazing! I must try making that! :)
My favorite memory this summer was getting my wedding dress! It was so exciting!
Just wanted to send this your way.
Dawn Marie 09.06.2011
Lookin’ good! Just started a new diet, I am going to try to avoid your webpage, but it’s not gonna be easy!