Best Blackberry Peach Crisp Recipes

BLACKBERRY PEACH CRISP

Steps:

• Heat oven to 375°. Place blackberries in large bowl. Sprinkle with cornstarch; toss until blackberries are coated. Carefully stir in peaches.
• Place fruit in ungreased square baking dish, 8x8x2 inches. Mix remaining ingredients until crumbly; sprinkle over fruit.
• Bake about 30 minutes or until topping is golden brown and fruit is tender.

PEACH AND BLACKBERRY CRISP

Steps:

• In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

BLACKBERRY-PEACH CRISP

Steps:

• Heat oven to 375°F. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.

WHOLE GRAIN BLACKBERRY-PEACH CRISP

Steps:

• Heat oven to 375*. Coat 8x8 square baking dish or four 4oz ramekins with cooking spray.
• Combine berries, peaches, juice, and vanilla in a bowl and mix well.
• In a separate bowl combine remaining ingredients with hands until moist and crumbly.
• Spoon fruit mixture into ramekins or 8x8 dish.
• Scatter crumb mixture evenly over the top.
• Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.

PEACH BLACKBERRY CRISP RECIPE - (4.5/5)

Steps:

• Pre-heat the oven to 375˚F. Wash peaches, then score an "x" into the bottom with a knife. Gently place the peaches into a big pot of boiling water for 30 seconds. Remove and let cool before sliding off the peel with your fingers. Cut peaches into 1/2-inch pieces then add to a big bowl with the blackberries. Add 2 teaspoons flour, granulated sugar and cinnamon to the fruit and mix well. Pour into a non-stick sprayed 8×8-inch baking dish. In a small bowl, mix together remaining flour, brown sugar, old fashioned oats and cold butter with your hands until butter is the size of peas. Top fruit with crisp mixture and bake, uncovered, for 25 to 30 minutes, or until crisp is golden brown.