Peach and Blackberry Crisp- celebrating summer to very end! September is finally here and after the hottest summer in NY that I can remember, I am definitely looking forward to COOLER weather! Although Labor Day has come and gone summer is not officially over yet. The last day of summer this year is September 21st. With that in mind, I decided to take advantage of the still ripe fresh peaches, juicy blackberries and make a crumble.
Yield: 8 servings
3 cups fresh peaches (approx 5-6 peaches)
1 cup fresh blackberries
1/4 cup Gluten-free flour (you can use regular AP flour)
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 pure vanilla extract
I cup rolled oats
1/2 cup brown sugar
1 stick (1/2 cup) cold unsalted butter
1/8 tsp salt
*drizzle of pure maple syrup
Crisp desserts are so easy to make and are great for summer and autumn months. Hint…hint stay tuned for an apple version in the fall.
Peaches and blackberries are a great combination for this dessert because they both hold up well to baking, they sing Summer and they play nicely together. Yes, your ingredients must get along. Haha!
First thing’s first. Set your oven to 350 degrees F.
THE FRUIT FILLING
Start by peeling and slicing your peaches. Try to keep your slices the same width so they bake evenly. Then toss your blackberries in a bit of cornstarch to help thicken up the juices that will naturally be released during the baking process. You probably can’t tell from the photo but some of the blackberries were quite large so I cut them in half.
Next, in a large mixing bowl, I added my peaches, blackberries (discarded the excess cornstarch), GF flour, sugar, cinnamon, and vanilla and gently mixed until just combined. Be gentle when mixing berries because you want to avoid tearing through them with a heavy hand.
In case you’re wondering why I used GF flour, it isn’t due to any gluten intolerance, thank God. Hello to all the flour based pasta! It is because the GF flour makes this dessert feel lighter. We all know regular flour can leave us feeling a bit heavy. Plus this works as a great recipe for those who are gluten-free because the oats are as well. 😊
THE CRISP TOPPING
After getting the fruit ready I made the crumble topping. I put the oats, GF flour, brown sugar, salt, and butter in a mixing bowl and combined the ingredients with a fork. Keep mixing until it resembles large crumbs or a crumbly dough.
After mixing the fruit and making the crisp topping, I buttered my pie dish.
I then added the fruit to my prepared pie dish and spread it evenly. Next, I added the topping by hand. This would be a good time to wash your hands…again. Clean hands always! 👍 I sprinkled the crisp topping over the fruit and put it into the 350 F oven for 50 mins.
After 50 minutes my crumble was ready to exit the oven and cool on a wire rack. Here is where I added a thin drizzle of pure maple syrup over the top. As the crumble will be piping hot the syrup will settle into the nooks and crannies of the crisp and add warm flavor to the dessert. If you decide to add the maple syrup use a very light hand. You don’t want to turn your crisp into a soggy mess. I let it cool for a good hour before digging in. Patience, please (I was saying this to myself).
This dessert is delicious on its own but a scoop of your favorite dairy or non-dairy ice cream or whipped cream adds a nice cool and creamy element.
Whether you bake on a regular basis or are intimidated by the thought of it, this is a great dessert to start with because it is SO easy to make. It is fruity, warm, comforting and delicious. Fruit crisp is a year-round dessert so give this one a try and let me know what you think!
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