Blackberry Peach Crisp
Anyone else overflowing with peaches at your house and looking for a summer fruit dessert??
My husband and I did a CSA (community supported agriculture) box this year and—oh my goodness—peaches are definitely in season! We’ve gotten four peaches every week for the past several weeks.
While that doesn’t sound like a lot, they have quickly added up in our house! So I set out to make something with my peaches—but then Nicole suggested something with blackberries. I wanted to see if I could combine the two into something tasty, and here we are with a peach blackberry crisp!
The Perfect Summer Fruit Dessert: About this Blackberry Peach Crisp Recipe
This summer fruit dessert recipe is so easy, even people with little-to-no baking experience can make it. So don’t be afraid to send it to the person in your household who isn’t usually in the kitchen and ask them to put it together before hosting an event!
Tips for this peach blackberry crisp:
- If you’re avoiding corn, you can use arrowroot starch instead of cornstarc The cornstarch is simply a thickener, and arrowroot starch does the same thing.
- If you like sweeter things, add 1-2 Tablespoons more maple syrup to the peaches/blackberries. I like to let the flavors of the fruit shine rather than tasting mostly sugar, so I didn’t add very much maple syrup to the fruit.
- If you’re gluten-free, you can substitute a gluten-free flour blend for the whole wheat flour.
- Add cinnamon/nutmeg to taste. I think this is a great amount of each, but if you like more or less of those flavors, adjust them as needed.
- Pair this with ice cream! I personally love oat milk ice creams for a non-dairy option. Make sure you warm the crisp and then add a scoop of ice cream on top!
- For fewer dishes to wash, mix the fruit/cornstarch/maple syrup in the pan you’re going to bake the crisp in.
Related: Check out our recipes for other desserts like Vegan No-Bake Cookies and Vegan Molasses Sugar Cookies
Hopefully, this recipe comes to you in the nick of time for you to eat lots of fresh fruit for dessert!
Cheers,
Elana
Ingredients
Fruit Filling:
- 2 cups 1.5 containers blackberries, cut in half
- 3 medium peaches sliced
- 2 Tablespoons cornstarch or arrowroot starch
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
Topping:
- 1/2 cup pecans chopped
- 1/2 cup rolled oats
- 1/4 cup whole wheat flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil chilled
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In an 8×8 pan, mix blackberries (2c), peaches (3), arrowroot or corn starch (2Tblsp), maple syrup (2Tblsp), and vanilla (1tsp).
- In a medium-sized mixing bowl, mix pecans (1/2c), oats (1/2c), whole wheat flour (1/4c), cinnamon (1tsp), nutmeg (1/4tsp), and salt (1/4tsp). Then add maple syrup (1/4c) and mix well. Cut in chilled coconut oil (1/4c).
- Once topping is mixed, pour on top of fruit filling.
- Bake in preheated oven for 20-25 minutes, until fruit is warmed and topping is browned.
- Serve while warm with vegan ice cream!
- Best served immediately, but can be kept in refrigerator in airtight container for 1-2 days.
Elana
Elana is the world's biggest extrovert who works full-time as a pediatric speech-language pathologist in Dayton, Ohio. When she's not devising plant-based twists on her favorite childhood recipes, she can be found practicing acroyoga, researching how to keep her plants alive, and going on international adventures.
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