This blackberry peach crisp uses frozen fruit and pantry staples to create a warm, comforting dessert.
I had a stash of frozen fruit in the freezer and wanted something beyond smoothies, so I asked on Facebook whether you preferred pie, cobbler, or crisp. Crisp won, so here’s my Blackberry Peach Crisp — a favorite combination of sweet peaches and tart blackberries topped with a crunchy crumble. It’s an easy, satisfying dessert that showcases the fruit and a buttery, oat-based topping.
You can use fresh or canned fruit if you prefer, but frozen fruit works beautifully here and is convenient year-round. If the idea of pie crust feels intimidating, a crisp is a great alternative — simple to assemble and just as delightful. The crumble topping is straightforward, and the result is golden and crunchy over tender, bubbling fruit.
My favorite way to enjoy this is warm from the oven with a scoop of cold, melting vanilla ice cream. The contrast of hot fruit and crisp topping with cold ice cream is one of the best dessert pleasures. The oats add a pleasant chew while the brown sugar and butter create rich, caramelized notes.
If warm fruit isn’t your thing, you might skip this one, but for anyone who loves fruit desserts, the bright orange of the peaches against the deep purple of the blackberries makes a visually appealing and flavorful pairing. It’s a simple crowd-pleaser that’s easy to adapt depending on what you have on hand.
Blackberry Peach Crisp
Ingredients
- 1 lb (454 g) frozen peach slices, (about 3 cups)
- 1 lb (454 g) frozen blackberries, (about 3 cups)
- ½ cup (100 g) granulated sugar
- 5 Tbsp cornstarch
- 6 Tbsp (85 g) unsalted butter, cold
- ½ cup (100 g) light brown sugar, gently packed
- ½ cup (40 g) old-fashioned oats (not quick cook or instant)
- ½ cup (60 g) all-purpose flour (stir, spoon & level)
- 1 tsp ground cinnamon
- pinch salt, optional
Instructions
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Preheat oven to 350°F (175°C). Spray a 13×9-inch glass baking dish with cooking spray and set aside.
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In a large bowl, combine the peaches, blackberries, ½ cup granulated sugar, and cornstarch. Toss gently until coated; some dry bits may remain, which is fine. Transfer the fruit to the prepared baking dish and sprinkle any remaining sugar/cornstarch mix over the top.
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In another bowl, add the cold butter, brown sugar, oats, flour, cinnamon, and optional salt. Use a pastry blender, two forks, or your fingers to cut the butter into the dry ingredients until pea-sized clumps and sandy crumbs form.
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Sprinkle the crumble evenly over the fruit. Bake 45–48 minutes, until the fruit is bubbling in the center and the topping is golden brown. Serve warm, ideally with vanilla ice cream.
Notes
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