We love this blackberry peach crisp — juicy, syrupy fruit warmed under a crunchy oatmeal-cookie crumble and finished with melting vanilla ice cream. It’s effortless, classic, and perfect for summertime.
Who else is excited for berry crisp season?
This blackberry peach crisp is warm, bubbling, and topped with a satisfyingly crunchy oatmeal crumble. It’s simple to make and endlessly comforting — the very essence of summer dessert.
Fourth of July weekend, a backyard dinner, or any sunny night is the perfect time for this dish. Serve it straight from the oven with several scoops of vanilla ice cream for a dessert that feels special and summery.
We’ve been buying incredibly flavorful blackberries lately and using them everywhere — yogurt bowls, snacks, and now in this crisp. They pair beautifully with peaches, which are in their prime this time of year.
I wanted a simple fruit dessert that showcased those berries, and peaches are the ideal companion. The juices mingle as they bake, creating syrupy fruit that’s impossible to resist.
I adore peach season — they’re great in yogurt, salads, salsas, or just on their own as a snack. In a warm crisp, they become something cozy and celebratory.
There’s something magical about peaches and berries melding together in the oven: juicy, slightly caramelized fruit under a toasty, oat-studded topping. Add vanilla ice cream and it’s a home-run.
The method is straightforward. Toss the peaches and blackberries with a bit of flour, sugar, salt and lemon juice to bring out the fruit’s brightness. Scatter small pieces of butter across the fruit so the filling becomes rich and glossy as it bakes.
For the crumble, combine old-fashioned oats, brown sugar, a little flour, cinnamon and salt. Work softened butter into the dry mix until it resembles coarse, moist sand — this creates that irresistible crunchy, cookie-like texture once baked.
Scatter the crumble over the fruit and bake until the filling is bubbling and the topping is golden. It’s easy, classic, and perfect for serving warm. You can assemble the dish ahead of time and refrigerate until ready to bake.
The best way to enjoy this is warm, with melting vanilla ice cream forming silky ribbons through the fruit. That contrast of hot fruit and cold ice cream is what makes it so addictive.
That said, a chilled spoonful from the fridge works too — the oats make it feel oddly breakfast-appropriate if you’re into dessert-for-breakfast moments.
Looks like a winner to me!
Blackberry Peach Crisp
Blackberry Peach Crisp
6 to 8
Ingredients
- 4 peaches, peeled and chopped
- 3 cups blackberries
- ¼ cup brown sugar
- 1 tablespoon flour
- ½ teaspoon kosher salt
- ½ lemon, juiced
- 4 tablespoons unsalted butter, cut into tiny pieces
- Vanilla ice cream, for serving
- Fresh mint, for serving
Oatmeal cookie crumble
- 1½ cups old-fashioned oats
- ¾ cup loosely packed brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, softened
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
- Combine the chopped peaches and blackberries in the baking dish. Toss with the brown sugar, 1 tablespoon flour, ½ teaspoon salt and the lemon juice. Let sit while you prepare the topping. Scatter the small pieces of butter over the fruit.
- In a bowl, stir together the oats, ¾ cup brown sugar, ¼ cup flour, cinnamon and ¼ teaspoon salt. Add the softened butter and use your hands to work it into the dry ingredients until the mixture is crumbly and mostly moistened — about 4 to 5 minutes.
- Evenly sprinkle the crumble over the fruit. Bake for 35 to 45 minutes, until the fruit is caramelized and the topping is golden. Let cool slightly before serving with vanilla ice cream and a garnish of fresh mint.
Did you make this recipe?
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The color too!