Peach-Blackberry Crisp with Oat and Pecan Topping
This rustic fruit dessert combines sweet summer peaches with tart blackberries beneath a golden, crunchy topping made from oats, pecans, and warm spices. The addition of grated Granny Smith apple adds extra moisture and subtle tartness to balance the sweetness. Perfect for summer gatherings, potluck dinners, or as a comforting end to any meal. The crisp topping provides textural contrast with its buttery, cinnamon-scented crumbs that become beautifully golden when baked. Serve warm with vanilla ice cream or whipped cream for an irresistible dessert that showcases the best of seasonal fruit.
Ingredients
- 4 cups fresh peaches, peeled and sliced
- 1 ½ cups fresh blackberries
- ½ Granny Smith apple, peeled and grated
- ½ cup brown sugar, packed
- 2 tablespoons all-purpose flourgluten-free flour blend1:1gluten_freegluten-free
Use 1:1 baking blend for best results
- 1 tablespoon fresh lemon juice, squeezed
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¾ cups all-purpose flourgluten-free flour blend1:1gluten_freegluten-free
Use 1:1 baking blend for best results
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, cubed and chilled
- ¾ cups old fashioned oats
- ⅓ cup pecans
Instructions
- 1
Preheat oven to 425 degrees
- 2
Add flour, brown sugar, cinnamon, salt and butter to food processor bowl with blade attachment
- 3
Pulse together until loose crumb forms
- 4
Add oats and pecans and pulse 3-5 times until combined
- 5
Set topping aside
- 6
Add all filling ingredients to medium bowl
- 7
Toss gently to combine
- 8
Transfer filling to ovenproof dish
- 9
Spread topping evenly over filling
- 10
Bake for 20-25 minutes until topping is browned and filling bubbles on sides
- 11
Remove from oven and cool for at least 15 minutes before serving
Tips
Use firm but ripe peaches for the best texture and flavor balance
Chill butter beforehand to create better crumb texture in the topping
Let the crisp cool slightly before serving to allow the filling to set
Good to Know
Store leftovers in airtight container in refrigerator for 2-3 days
Can be assembled up to 4 hours ahead; cover and refrigerate until ready to bake
Serve warm, optionally with vanilla ice cream or whipped cream
Common Mistakes
Don't skip chilling the butter to avoid soggy topping
Don't overbake or the fruit will become mushy
Let cool at least 15 minutes to avoid runny filling
Substitutions
Gluten-Free Swaps
Use 1:1 baking blend for best results
General Alternatives
Works well but may be slightly more watery
Thaw and drain excess liquid first
FAQ
Can I use frozen fruit instead of fresh?
Yes, thaw frozen fruit completely and drain excess liquid before using. You may need to add an extra tablespoon of flour to absorb moisture.
What if I don't have a food processor for the topping?
Cut cold butter into small pieces and use a pastry cutter or two forks to work it into the dry ingredients until crumbly.
How long will leftovers keep?
Leftover crisp will stay fresh in the refrigerator for 2-3 days. Reheat individual portions in the microwave or oven before serving.