Ingredients:
For the fruit filling:
- 2 pounds firm, ripe peaches (about 4-5 peaches)
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 teaspoons fresh lemon juice
For the oat crumble topping:
- 1 cup quick-cooking oats
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 1/8 teaspoon freshly grated nutmeg (optional)
- 1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter, cubed
Instructions:
- Preheat the oven to 375°F (190°C).
Prepare the fruit filling:
- Wash, halve, and pit the peaches. Cut the peaches into 1/2-inch wedges.
- In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice. Set aside.
Make the oat crumble topping:
- In a medium bowl, whisk together the oats, flour, brown sugar, salt, cinnamon, cardamom (if using), and nutmeg (if using).
- Using your fingertips or a pastry cutter, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble the crisp:
- Transfer the fruit filling to an 8×11 inch baking dish.
- Sprinkle the oat crumble topping evenly over the fruit.
Bake:
- Bake the crisp for 1 hour, or until the top is golden brown and the fruit is bubbling thickly. The juices from the fruit will create a syrupy base and the crumble topping will be crisp.
Serve:
- Let the crisp cool for at least 30 minutes before serving. This allows the filling to set and prevents it from being runny.
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra decadent treat.
Tips:
- For a deeper flavor in the crumble topping, substitute half of the butter with cold brown butter. To brown butter, simply melt the butter in a saucepan over medium heat, swirling it constantly until it turns golden brown and gives off a nutty aroma.
- If your peaches are not very ripe, you can add a tablespoon of cornstarch to the fruit filling along with the sugar and lemon juice. This will help thicken the juices as the crisp bakes.
- Don’t overmix the crumble topping. A few larger crumbles are desirable for both texture and visual appeal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.
Enjoy this delicious peach and blackberry crisp!
