Blackberry Peach Crisp
This blackberry peach crisp recipe is one of my favorite desserts to make during the summer. It highlights delicious in-season fruit and it's not too heavy--perfect for especially warm days. I love to serve it warm topped with scoops of vanilla ice cream.
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Servings: 6
Equipment
- mixing bowl set
- 2-quart baking dish
- dry measuring cups
- measuring spoons
Ingredients
For the brown sugar-oatmeal topping:
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- ¾ cup Duke's mayonnaise
For the blackberry peach crisp:
- 3 large peaches, peeled and sliced
- 3 cups blackberries
- 1 tablespoon fresh lemon juice
- 2 tablespoon granulated sugar
- 2 tablespoon cornstarch
- Vanilla ice cream (optional)
Instructions
- Preheat the oven to 350°F. Make the brown sugar-oatmeal topping: Combine oats, flour, brown sugar, cinnamon, and mayonnaise in a medium bowl. Squeeze the mixture to create large clumps. Set aside.
- Combine peaches, blackberries, lemon, sugar, and cornstarch in a large bowl. Transfer the peach filling to a large ovenproof skillet or 2-quart baking dish. Top evenly with the brown sugar-oatmeal topping.
- Bake the crisp at 350°F for 35 to 40 minutes, until the topping is golden brown and the fruit mixture is bubbly. Remove from the oven and serve warm with a scoop of ice cream, if desired.