Go Back
–+ servings
Ice Cream Topped Peach Blackberry Crisp by Our Best Bites

Blackberry-Peach Crisp

5 from 3 votes
This rustic Blackberry-Peach Crisp combines juicy peaches and tangy blackberries tossed with spices and sugar, then topped with a buttery, pecan-studded crumble—bake until golden and serve warm with ice cream for a perfect summer dessert.
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings2 large servings
Print
Share

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
US Customary - Metric

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.
 
Making this for a bigger crowd? We received this helpful comment from one of our readers:
"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!"
Thank you Erica!

Nutrition

Calories: 432kcal, Carbohydrates: 49g, Protein: 4g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 94mg, Potassium: 206mg, Fiber: 5g, Sugar: 33g, Vitamin A: 477IU, Vitamin C: 12mg, Calcium: 47mg, Iron: 2mg
Course: Desserts
Cuisine: American
Keyword: Blackberry-Peach Crisp
Calories: 432kcal
Author: Sara Wells
Cost: $8
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!