Blackberry Peach Crisp

This Blackberry Peach Crisp is the perfect late summer dessert, combining the sweetness of ripe peaches with the tartness of blackberries. Topped with a buttery, cinnamon-spiced crumble, it’s baked until the fruit is bubbling and the topping is golden and crispy. The natural juices from the fruit meld together to create a luscious filling, while the oat-based topping adds just the right amount of crunch. Serve it warm with a scoop of vanilla ice cream for a simple yet elegant dessert that celebrates the best of seasonal fruit.

Ingredients:

For the filling:

• 4 cups fresh peaches, peeled and sliced
• 2 cups fresh blackberries
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp lemon juice

For the topping:

• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a large bowl, combine the sliced peaches and blackberries. Add the granulated sugar, cornstarch, vanilla extract, and lemon juice, tossing gently to coat the fruit. Transfer the mixture to the prepared baking dish.
3. In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Pour the melted butter over the dry ingredients and stir until well combined and crumbly.
4. Sprinkle the oat mixture evenly over the fruit filling.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit filling is bubbly.
6. Remove from the oven and let it cool for 10 minutes before serving.

Enjoy warm with vanilla ice cream or whipped cream!