This easy and healthy blackberry peach crisp makes the perfect ending to a summer meal. Sweet, juicy spiced peaches and blackberries covered with a gluten-free homemade oatmeal crisp topping. Naturally sweetened and filled with fresh fruit, this guilt-free dessert will be a summer favorite.
With school in session and the mornings a bit cooler, it is apparent that summer is almost over. To be honest, I am ok with this! I absolutely love all things fall related and despise the heat… but I’m a bit sad about the end of summer because I absolutely love fresh fruit. Let’s be real, summer fruits are just the best. Berries, watermelon, peaches, they are all so good!
This is our second year supporting our local farm through their Community Supported Agriculture (CSA) program and this year we have been getting loads of peaches and blackberries. We typically eat up all the fruit before I can bake with them, but this year we couldn’t keep up with the supply. And when you can’t eat all of the fresh fruit, turning them into a dessert is the next best thing!
This crisp is full of blackberries and peaches and let me tell you, this combination is divine! Sweetened with just a bit of coconut sugar allows the natural sweetness of the fruit to shine. Then covered with a golden brown, buttery oatmeal topping made from wholesome ingredients. Your family will love it and there are no worries when you go back for seconds!
Tidbits
Fresh or frozen fruit– Fresh or frozen fruit will work! If using frozen fruit, defrost it (leaving the juices) before mixing with the other ingredients. I cut my peaches into 1-inch cubes to make it easier to eat, but if you prefer slices go for it! Peel or don’t peel the peaches, either will work just fine! I do not peel my peaches because it’s one less step and we don’t mind the skin. To be honest, you can’t really tell it’s there 🙂
One bowl- I use the same bowl that I mixed the fruit in to make the crisp topping. The oats and flour will pick up any excess fruit juice and spices that are left behind in the bowl. Plus, it makes clean up a breeze!
Oat flour- I use oat flour to keep this dessert gluten free. You can sub out this flour with most other flours (whole wheat, all purpose, gluten free flour mix ). You can also place a ½ cup of rolled oats in a food processor and pulse it until you achieve a flour consistency.
Butter– If you are looking to make this crisp vegan friendly, swap out the butter for melted coconut oil. The results will still be delicious 😉
Fall Flavors– Looking to make this with fresh fruit during the colder months? Apples or pears with a tad more cinnamon would be fantastic! Use 6 cups of fruit of your choice to make a wonderful fall crisp!
Blackberry Peach Crisp
Ingredients
Fruit Filling-
- 3 medium ripe peaches pitted and cut into 1 inch cubes, peeled or unpeeled, approximately 4 cups
- 2 cups blackberries fresh or frozen
- 2 tablespoons coconut sugar
- ½ tablespoon arrowroot powder or cornstarch
- ½ tablespoon lemon juice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- pinch of salt
Oat Topping-
- ½ cup old-fashioned rolled oats
- ½ cup oat flour
- ½ cup raw chopped pecans optional
- ⅓ cup coconut sugar
- 4 tablespoons unsalted butter melted
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Lightly coat an 8-inch or 9-inch square pan or 1.5-quart baking dish with cooking spray or melted coconut oil.
- In a medium bowl, toss together the peaches, blackberries, 2 tablespoons of coconut sugar, arrowroot powder, lemon juice, vanilla, cinnamon, and a pinch of salt.
- Spoon the fruit filling and juice into the prepared baking dish.
- Using the same medium bowl you used for the fruit filling(uncleaned, you want to use any fruit juice that was left behind), combined the rolled oats, oat flour, ⅓ cup coconut sugar, salt, cinnamon, and pecans (if using). Pour in the melted butter and stir until the butter has been fully incorporated into the oat mixture.
- Sprinkle topping over fruit filling.
- Bake for 40-45 minutes, until the topping is golden brown and the fruit filling is bubbling.
- Let it sit for 10-15 minutes before serving.
- Serve warm.
- Cover and store leftovers in the refrigerator for up to 5 days.