Recipe Type: DessertCuisine: FruitAuthor: Betsy CohenPrep time: 20 minsCook time: 55 minsTotal time: 1 hour 15 minsServes: 10-12Ingredients
- Fruit layer:
- 2 pounds peaches
- 2 – 6 ounce packages blackberries
- ½ cup (106 grams) sugar
- 1 tablespoon (8 grams) cornstarch
- Topping:
- ¾ cup (158 grams) sugar
- ¼ cup (64 grams) light brown sugar
- ¾ cup (108 grams) all purpose flour
- ¾ cup (69 grams) old fashioned oats
- ¼ teaspoon (2 grams) salt
- 10 tablespoons (143 grams) unsalted butter, cut into tablespoons
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350°.
- Cut the peaches into medium size pieces and place them directly into an 11″ x 7½” baking dish. Add the blackberries. Mix in the sugar and cornstarch.
- Stir together the sugar, brown sugar, flour, oats and salt in a medium size bowl. Add the butter and lemon zest. Use your fingers to combine the ingredients just until they are mixed together but not blended.
- Distribute the crumb mixture over the fruit.
- Place the baking pan onto a baking sheet. Bake at 350° for 55 minutes – 1 hour.
- Remove from the oven.
- Peach Blackberry Crisp may be served hot or cold. It will be more liquidy when served hot. I, highly, recommend a scoop of vanilla ice cream when serving this dessert.