Blackberry and Peach Crisp

Crispy Peanut Butter Cup Balls
Frozen Lemonade Pie

If you haven’t visited your local Farmer’s Market yet this summer, I highly encourage you to do so.  The summer produce is really starting to come off in our area and our tummies, and taste buds, are enjoying the bounty!

How about a Fresh Blackberry and Peach Crisp recipe to get you motivated to support your local farmer?

Fresh Blackberry and Peach Crisp
  • About a half dozen fresh peaches peeled and pitted and sliced
  • 2 cups of fresh blackberries simply washed.
  • A ½ cup of sugar…depending on the sweetness of the fruit…and another ¼ cup for the topping.
  • ¾ cup of all purpose flower
  • 1 cup of old fashioned oatmeal
  • 1 – 1½ cups of steel cut oats
  • 1 cup of packed brown sugar
  • A stick of butter (room temperature) for topping and ½ a stick for filling
  • 1 teaspoon of good vanilla
  • ¾ teaspoon of almond extract
  • Honey for drizzling
  • Pecans for added crunch (if desired)
  1. Melt the ½ stick of butter in a baking dish (9 x 13) in a 350 degree oven – enough time to allow the butter to start bubbling.
  2. Peel and pit peaches and slice into wedges. Tip for peeling peaches…place in boiling water for about 20 seconds then remove to an ice bath…this stops the cooking and the skin will peel right off. Note: Peeling the peaches is optional – they hold together nicely with the skin on and are much quicker to prep
  3. Wash blackberries and pat dry.
  4. Mix the two fruits together in the bubbling butter – this browns and “fries” the fruit before baking...yum! Use the ¼ cup of sugar as well if your fruits are not sweet enough to your liking. Drizzle the fruit with honey and mix in the vanilla and almond extract.
  5. Mix the flour, brown and white sugar, oats, and remaining butter until it resembles a coarse meal. Add a bit more butter if need be for desired consistency and pecans for additional crunch. Room temperature or melted butter will incorporate very well.
  6. Spread the above mixture across the peaches and blackberries and bake at 350 degrees for about 45 minutes, or until golden and bubbly.
  7. Ice cream on top is highly recommended.


Wishing a juicy, sweet summer!

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Crispy Peanut Butter Cup Balls
Frozen Lemonade Pie

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4 People have left comments on this post

» Joy said: { Jul 15, 2013 - 01:07:59 }

Wow! Fab picture – My mouth is watering – can’t wait to taste the crisp.

» Shani said: { Jul 15, 2013 - 01:07:44 }

Thanks Joy! Let us know how you like it. 🙂

» Lisa Holcomb said: { Jul 15, 2013 - 02:07:00 }

Thanks Shani for the recipe. Yum!!!

» Shani said: { Jul 15, 2013 - 02:07:46 }

You are welcome. Enjoy!

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