Peach-and-Blackberry Crisp
22nd August, 2009 - Posted by Emily - Comments
Here’s a good recipe for taking advantage of all the delicious peaches that are in season right now! I was craving some kind of peach dessert and this one definitely satisfied the craving.
Peach-and-Blackberry Crisp
Adapted into 2 servings from Food & Wine Magazine
2 peaches, cut into 1/2-inch wedges
10 blackberries
2 tablespoons granulated sugar
1/2 cup oats
3/8 cup flour
3/8 cup light brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
Pinch of nutmeg
4.5 tablespoons cold butter, cubed
Preheat the oven to 375 degrees. Mix the peaches and blackberries in a small bowl with the granulated sugar. Evenly distribute the fruit mixture into two ramekins or small baking dishes. In a separate bowl, combine the remaining ingredients and cut the butter into the mixture using a pastry blender or your fingers. Top the fruit with the topping. Bake for about 25 minutes, until top is golden brown. Serve with vanilla ice cream or whipped cream.
Note: I made this rhubarb-strawberry crumble earlier this summer that called for turbinado sugar (sugar in the raw) in the topping. I like the crunchy texture this adds, so I added about 1/2 teaspoon to the tops of these desserts before baking. If you have turbinado sugar laying around, I’d highly recommend adding it.
