Thursday, August 9, 2012

blackberry peach crisp

My sister and I made this sweet and tangy crisp last time I was home...and I suggest that you make this before these summer fruits are past their peak!

Blackberry Peach Crisp
Adapted from Iowa Girl Eats

Serves 4. 

3 medium peaches
1 1/2 cups blackberries
1/4 cup + 2 teaspoons flour, divided
2 tsp. cane sugar
2 tsp. cinnamon
1/2 cup brown sugar
1/2 cup rolled oats
1/4 cup cold butter

- Preheat the oven to 375 degrees.
- Cut peaches into 1/2" pieces and add to a big bowl with the blackberries. 
- Add 2 tsp. flour, cane sugar, and cinnamon to the fruit and mix well. Pour into a greased 8x8 baking dish or pie pan.
- In a separate bowl, combine the remaining flour, brown sugar, rolled oats and cold butter with a pastry cutter or your hands until the butter is the size of peas. Top the fruit with the crisp mixture.
- Bake, uncovered, for 25-30 minutes, or until the top is golden brown.


  1. That looks good and do you know...I like it also because it looks easy. I'm so happy to enjoy peach season...coming on here soon. Sweet peachy, Mary

    1. It's VERY easy! Definitely give it a try!


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