The Dish | Peach and Blackberry Crisp

The perfect end to a summer meal!  With peaches and blackberries in season, this is a delicious way to wow your guests or family with this very easy dessert. You can substitute for nectarines or blueberries/raspberries to switch it up or use what you have on hand.


  • 1  1/2 pounds peaches (about 3), pitted, peeled and cut into 1/2 inch thick wedges
  • 2 cups blackberries, picked over and rinsed (if prefer to leave out the berries, then just double the amount of peaches)
  • 1 Tbs cornstarch
  • 2 Tbs fresh lemon juice
  • 1/3 cup granulated sugar
  • 2/3 cup all-purpose flour
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 3/4 stick (6 Tbs) cold unsalted butter, cut into bits
  • 3/4 cup coarsely chopped lightly toasted pecans
  • Vanilla ice cream for serving


  • In a large bowl toss the peaches and blackberries gently with the cornstarch, lemon juice, and the granulated sugar until the mixture is combined well.
  • In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg.
  • Add butter, blending the mixture until it resembles coarse meal, and stir in the pecans.
  • Spread the peach mixture in a 13-by 9-inch baking dish
  • Sprinkle the pecan mixture evenly over it and bake the crisp in the middle of a preheated 350 oven for 40-45 mins, or until the top is golden.
  • Serve with ice cream.

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