Monday, June 18, 2012

White Peach and Blackberry Crisp

peach and blackberry crisp recipe


I served the cherry salad that I posted on Friday with this super easy and delicious crisp.  Fruit crisps are one of my favorite desserts.  They are a breeze to throw together and they are always a crowd pleaser.  My mom always made fruit crisps for us when we were growing up and eventually I made a few on my own, but it had been awhile.  The great thing about crisps though is that they are pretty foolproof and don't require much in the way of precision.  And you can pretty much make crisps all year round, since you can throw a wide variety of fruit under the crumbly topping.  In the spring: strawberry-rhubarb; in the summer: berries and peaches; in the fall and winter: apples!  My other favorite thing about crisps is that they taste ah-mazing as leftovers - hot or cold!  I may have indulged in some Greek yogurt topped with this beauty last week for breakfast, and let me tell you, it was one of the best breakfasts that I have ever had!

White Peach and Blackberry Crisp

3 white peaches, peeled and diced*
1 cup blackberries
1/2 tablespoon corn starch
1 teaspoon cinnamon (divided)
1-1/3 cup whole oats
1/3 cup flour
2/3 cup brown sugar
1/4 cup melted unsalted butter
1/8 teaspoon salt

Preheat the oven to 375°F.

Stir together peaches and blackberries.  Sprinkle with corn starch and 1/2 teaspoon cinnamon, stirring well to coat the fruit.  Fill a 8x8 inch glass baking dish with the fruit.

Mix together oats, flour, brown sugar, remaining cinnamon, and salt in a large bowl.  Pour melted butter over the mixture, and stir well.  Use your hands to spread the crumbled oat mixture on top of the fruit, covering it with an even layer.

Bake at 375°F for 40 minutes.  When it has finished baking, allow the crisp to cool for about 10-15 minutes before serving.

*To peel the peaches, cut a small "x" in the bottom of the peach.  Bring a pot of water to a boil (it should be enough water to cover a submerged peach).  Fill a bowl with ice water.  Dunk each peach in the boil water for 15 seconds, then remove and place in the ice bath.  The skin should peel easily after you remove the peaches from the ice water.

9 comments:

  1. i love peaches and blackberries together, sounds delicious!

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  2. Oo I'm so happy I saw ur post today! I was walking around the grocery store to pick up peaches (to make a peach salsa) and saw white peaches and yellow... I've always just eaten yellow? What's the difference? Is there really a difference?

    Your crisp looks fantastic too! Crisps are one of my favorite desserts, I love scooping off all the buttery topping :)

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    1. Hmm, I think that white are maybe a little milder? I usually just pick whichever seems better (riper, firmer, whatever...) at the store. It just happened that the yellow peaches were way too ripe at my store the other day! Either way, both are delicious!!

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  3. Yum! I can't wait for peaches to come in season here in Colorado! This fruit crisp sounds wonderful!

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  4. Blackberries and peaches are fantastic together! Yum!

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  5. Yum! My blackberries are coming along in the garden so I will certainly keep this recipe on hand! Looks great!

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    Replies
    1. Oh my, I'm so jealous that you have blackberries in your garden!

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  6. What a gorgeous dessert, this looks amazing! :)

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  7. This recipe is gorgeous! What a great way to take advantage of yummy summer produce!

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