Peaches, peaches, peaches. I love this time of year! In North Carolina, we start to get farm fresh peaches in May and can usually get them through the better part of the summer. Want something to do with those delicious peaches from your local farm stand or grocery store so you can make this amazing peach and blackberry crisp.
This peach and blackberry crisp is EMBARRASSINGLY easy. So easy. Blackberries are also pretty easy to find this time of year and they are probably pretty sweet. If not, I toss my blackberries with about 1 tablespoon of sugar to create a little more sweetness before putting them in the pan.
Definitely toss the peaches in about 2 tablespoons of sugar while you mix the topping ingredients. This recipe only needs 2 to 3 tablespoons of sugar for the entire dessert – not a bad amount at all! But don’t think you can skip it altogether – the sugar on the peaches will combine with the topping and the natural juices from the fruit to make a lick-the-plate delicious sauce.
Any type of crisp recipe is a great way to get your little kids helping in the kitchen. In fact, my 11-year-old can make this entirely by herself. It’s foolproof. She likes me to help with the oven but, other than that, she can pretty much knock this out all alone while I sip on my coffee.
Ingredients
4 large peaches , sliced (about 4 cups)
1 pint blackberries
3 T raw sugar
1/3 c gluten-free flour (I used King Arthur’s)
2/3 c light brown sugar
2/3 c oats
A few dashes of cinnamon and nutmeg (if you have them!)
6 T butter , softened (I used Cabot unsalted)
Instructions
Slice peaches. Toss with 2 T sugar.
Toss blackberries with 1 T sugar.
Using two knives or a pastry blender, combine flour, brown sugar, and butter. Add oats. Add cinnamon and nutmeg.
Spray 9 inch pie pan with a non-stick spray.
Dump peaches into pie pan. Top with blackberries.
Evenly spread crisp mixture over the top.
Bake at 350 degrees for 45 minutes.
Enjoy!
