Peach Blackberry Crisp

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  • 1 3/4 pounds thawed from frozen peaches
  • 2 Tablespoons brown sugar
  • Pinch salt
  • 2 teaspoons cornstarch
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 10 ounces (2 cups) blackberries


  • 3 Tablespoons packed brown sugar
  • 6 Tablespoons unsalted butter, melted
  • 2 Tablespoons milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup all-purpose or whole wheat flour
  • 3/4 cup old fashioned rolled oats (don’t use instant!)
  • 1/2 cups pecans or nuts of your choice


  1. Preheat oven to 375° and adjust a rack to the middle position.
  2. Toss peaches in a bowl with sugar and salt. Let sit for 30 minutes. They’ll get juicy!
  3. After 30 minutes, add cornstarch, orange zest, and vanilla. Transfer to 8-inch square baking dish and top with blackberries. Set on a rimmed baking sheet lined with foil to catch the drips.
  4. Make topping by whisking together brown sugar, melted butter, milk, cinnamon, slat and nutmeg together in a large bowl. Use a rubber spatula to fold in flour, oats and nuts. The mixture will be thick but cohesive.
  5. Pinch the topping into 1/2-inch pieces over the filling.
  6. Bake until fruit is bubbling and topping is browned, 25-30 minutes. Let cool about 25 minutes before serving.
Adapted from Naturally Sweet by America’s Test Kitchen