This Blackberry-Peach crisp is a great way to utilize summer fruit! I remember when I first moved to Idaho and heard friends talking about planting blackberries in their yards. I was taken aback, because where I’m from in the Pacific Northwest no one actually plants blackberries. That’s ridiculous. In fact, they grow everywhere! I have such fond memories of my childhood summers, walking across the street from my house to the giant ditch where blackberries were abundant and free for the picking all summer long. We’d put them in a bowl, sprinkle on sugar, and pour on cream and it was so dreamy. The last slurps at the end were my favorite when it was just purple-stained milk spiked with sweet sugar. A friend gave me some gorgeous, sweet, plump berries the other day and I wanted to make something yummy with them.
Most of the recipes we post here on Our Best Bites feed quite a crew, but we get lots of requests for things scaled down for couples, families with just one or two little kids, or singles, who don’t really need a 9×13 pan of everything. When it comes to fresh fruit, sometimes you don’t have a whole bushel laying around so I sometimes like to make mini-recipes. This particular day I had a couple of ripe peaches sitting on my counter so I just wanted to make a little something for me and the only kiddo who was at home with me at the time. You can certainly do the math and make a big ol’ pan of this, but I scaled this recipes down for just 2. Mind you, these are two generous servings so you could easily feed a spouse and a kiddo or two if you can manage to share.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Fruit Filling
- Fresh peaches – You only need a couple, since this is a small batch recipe.
- Fresh blackberries – Just a handful!
- All-purpose flour
- Granulated sugar
- Ground cinnamon
- Ground ginger
Topping
- All-purpose flour
- Granulated sugar
- Brown sugar
- Pecans
- Ground cinnamon
- Butter –As always, real butter is best!
- Coarse sugar – To create a crackly top. It’s ok to skip this or give it a sprinkle of granulated sugar if you’re out!
How to Make Blackberry-Peach Crisp
- Dice up a couple of ripe peaches, then toss in about 3/4 cup blackberries. It’s not a big deal to be exact here; crisps are very forgiving. You honestly can’t mess this up. Toss in a little sugar and a little flour, which will help thicken the juices. I also like to add a dash of cinnamon and ginger. Sometimes lemon zest if I have some. Toss that all together and pile them in ramekins, or similar size baking dishes.
- Then you’ll cover them generously with a mixture of butter, flour, sugar, brown sugar, and chopped pecans for crunch. It may seem like a lot of topping but just trust me. Pile it on. I also like to sprinkle mine with coarse sugar (like Sugar in the Raw) because it creates an awesome sugary-crisp texture on top.
- Bake them for about 30 minutes. Honestly, I watch them and I know when they’re done when they look like the photos below. Those spilled over edges are not a disaster, they’re glorious. I love the rustic charm it adds and color is insanely gorgeous.
- After you let them cool for a few minutes, the juices will thicken a little bit which makes it perfect for spooning over ice cream. You get fruit, syrup, and toppings, all in one. You can also just spoon a scoop of ice cream right into your dish.
The combination of flavors with both the peaches and the blackberries is so amazing here, and this topping is craaaazy good. This is one of my most favorite summer dishes. Make a little mini batch today and share it with someone special!
Storing and Other Tips
- Store leftover Blackberry-Peach Crisp in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- Reheat individual servings in the microwave for 30-60 seconds. If you’d like the top crispy, reheat the whole dish in the oven at 350°F for about 15-20 minutes.
Frequently Asked Questions
This crisp is best eaten fresh out of the oven but you can absolutely assemble the whole thing up to 24 hours in advance. Cover tightly and refrigerate until ready to bake.
Yep! Any fruit you would normally bake in a pie will work here.
Nope! If you need to avoid nuts it’s fine to simply leave them out. If you can have shredded coconut, that makes a great addition in place of nuts.
Blackberry-Peach Crisp
Equipment
Ingredients
Crisp
- 1 cup peaches, ripe, peeled about 2 medium
- ¾ cup blackberries
- 1 tablespoon flour
- 1 tablespoon sugar
- couple dashes ground cinnamon
- couple dashes ground ginger
Topping
- 3 tablespoons flour
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 4 tablespoons pecans chopped
- ⅛ teaspoon ground cinnamon
- 2 tablespoons butter, cold if using unsalted, also add a pinch of salt
- coarse sugar optional
Additional Ingredients
- vanilla ice cream optional
Instructions
Crisp
- Preheat oven to 375℉. Line a small baking sheet with foil and set aside.
- Combine peaches and blackberries in a bowl. Add in flour, sugar, cinnamon, and ginger and toss to combine.1 cup peaches, ripe, peeled, ¾ cup blackberries, 1 tablespoon flour, couple dashes ground cinnamon, couple dashes ground ginger, 1 tablespoon sugar
- Divide fruit mixture between 2 ramekins or other small baking dishes (if your ramekins are extra small, you may fill 3 or even 4).
Topping
- In a separate bowl for topping, combine flour, sugar, brown sugar, nuts, and cinnamon. Add butter and use clean hands to break up pieces in flour mixture until it resembles coarse crumbs with some small pebbles. Divide topping mixture between ramekins. Sprinkle with coarse sugar if desired.3 tablespoons flour, 2 tablespoons sugar, 2 tablespoons brown sugar, 4 tablespoons pecans, ⅛ teaspoon ground cinnamon, 2 tablespoons butter, cold, coarse sugar
- Place ramekins on foil-lined baking sheet and bake for 30-35 minutes, until topping is browned and crisp.
- Cool for at least 10 minutes before serving. If desired serve with ice cream (and you really should desire.)vanilla ice cream
Notes
- Store leftover Blackberry-Peach Crisp in an airtight container in the refrigerator and enjoy within 4-5 days for best results.
- Reheat individual servings in the microwave for 30-60 seconds. If you’d like the top crispy, reheat the whole dish in the oven at 350°F for about 15-20 minutes.
Nutrition
Questions & Reviews
Can I use fresh blueberries instead of blackberries?
I’m sure that would be delicious! Blueberries tend to have a bit more liquid, but it should work!
Thank you for this!! This is exactly what I needed. I have some leftover peaches and blackberries from the Farmers Market and wanted to put together a small crisp to use them up!! Yay!!
Think this would work with frozen berries and peaches?
This is so super yummy! Made it tonight and it totally satisfied my peach cravings. Thanks for another awesome recipe!!
I grew up in Seattle too and the blackberries, what fun and delicious memories for me, but painful ones for my Dad who had to clear through a bunch in our backyard. 🙂 Just wondering, if you were to make this to feed a crowd, how much would you multiply the recipe by? 4 times??
Loni- I made this tonight and did 6 times the recipe. It filled a good sized casserole dish perfectly. I think it would also be a great amount for a 9 x 13. I let it bake 15 min longer than the suggested time and it was amazing!
Thanks! Looking forward to it whenever it happens