Blackberry Peach Crisp

Servings: Servings
Prep Time: 15 minutes
Cook Time: 1 Hour 10 minutes

Savor late summer stone fruit with Alanna Taylor-Tobin's delicious, gluten-free crisp.

Use whatever stone fruit you have on-hand for a seasonal stunner of a recipe. Vegan options listed below.


Prepare the crisp


6 medium firm-ripe peaches, nectarines, or a mix (1.5 pounds in total), pitted and cut into 1/2-inch slices

1 1/2 cups blackberries, halved if large

1/4 cup sugar

1 tablespoon cornstarch (add and additional 1-2 teaspoons if fruit is very ripe)

Juice from 1/2 a lemon, strained

Large pinch kosher salt


1/3 cup almond meal

1/3 cup old fashioned rolled oats

1/4 cup Bob’s Red Mill 1 to 1 gluten free flour OR all-purpose flour

1 tablespoon cornstarch OR all-purpose flour

1/3 cup packed light or dark brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1/3 cup chopped pecans

4/5 tablespoons melted unsalted butter or vegan butter

Bi-Rite Creamery ice cream, for serving


Prepare the crisp


Combine peaches, blackberries, sugar, cornstarch, lemon juice, and salt in a large bowl. Toss gently to combine.

Scrape the fruit and any juices into an 8-inch round baking dish or the equivalent.

Place the pan on a rimmed baking sheet to catch any drips and bake the fruit at 350 degrees until bubbly. 25-30 minutes. Toss gently to redistribute.


Stir together the almond meal, oats, flour, brown sugar, salt, cinnamon, nutmeg, and pecans in a large bowl.

Add 4 tablespoons of the melted butter and stir with a spatula or your hands until the mixture forms large clumps. Add the additional tablespoon of butter a little at a time if the mixture is too dry.

Crumble the topping over the baked fruit, forming some almond-sized clumps with your fingers.

Bake the crisp until the fruit is bubbling vigorously and the topping is golden, 25-35 minutes.

Let cool slightly to allow the fruit juices time to thicken, then serve warm with ice cream.

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