Description
This Peach Berry Crisp is a warm, comforting dessert featuring juicy peaches and a medley of fresh blackberries and raspberries topped with a crunchy, buttery oat and almond crumble. Baked to golden perfection, it's perfect served warm with a scoop of ice cream for a delightful end to any meal.
Ingredients
Fruit Filling
- 4-5 peaches, pitted and sliced
- 1 pint blackberries
- 1 pint raspberries
- 1/2 cup brown sugar (divided)
- 1 teaspoon cinnamon
- 1/2 cup sugar (divided)
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons tapioca starch
Crisp Topping
- 1/2 cup cold butter, cut into 1/2" cubes + 2 tablespoons butter
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup sliced almonds
- 1/2 cup coconut flakes
- 1/2 teaspoon salt
Instructions
- Brown Butter and Prepare Peaches: Place 2 tablespoons of butter in a cast iron skillet and heat over medium heat. Stir and swirl until the butter foams and brown bits form. Shut off the heat and add sliced peaches. Stir in 1/4 cup brown sugar and the cinnamon. Set aside.
- Mix Dry Ingredients for Topping: In a mixing bowl, combine oats, flour, coconut flakes, salt, 1/4 cup sugar, and remaining brown sugar. Mix thoroughly.
- Incorporate Butter into Topping: Add the cold cubed butter to the dry ingredients and use your hands to mash the butter into the mixture until a crumbly texture forms.
- Add Almonds to Topping: Mix in the sliced almonds by squishing them into the crumble. Chill the crisp topping in the fridge for 15 minutes.
- Preheat the Oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
- Prepare Berry Mixture: In a mixing bowl, gently toss together blackberries, raspberries, remaining sugar, lemon zest, lemon juice, and tapioca starch. Let the mixture sit for 10 minutes.
- Assemble the Crisp: Evenly spread the peach mixture in the skillet, then layer the berry mixture on top.
- Add Crisp Topping: Sprinkle the chilled crisp topping evenly over the berries.
- Bake: Place the skillet in the oven and bake for about 1 hour, until the fruit softens and the topping turns a warm golden brown.
- Serve: Remove from oven and serve the crisp warm, ideally with a cold scoop of your favorite ice cream.
Notes
- Using cold butter in the topping helps achieve a crumbly texture.
- Letting the berry mixture sit for 10 minutes helps to thicken the juices with tapioca starch.
- A cast iron skillet is ideal for even heat distribution and attractive oven-to-table presentation.
- Serve warm with vanilla ice cream for the best flavor combination.
- You can substitute frozen berries if fresh are unavailable, but adjust sitting time accordingly.
