Blackberry Peach Crisp
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.