PEACH BLACKBERRY CRISP

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

  1. Preheat the oven to 350°.
  2. 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.
  3. 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.
  4. Distribute the crumb mixture over the fruit.
  5. Place the baking pan onto a baking sheet. Bake at 350° for 55 minutes – 1 hour.
  6. Remove from the oven.
  7. 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.
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