Blackberry Peach Crisp

Sometimes it feels like all we use Frozen Fruit for is in smoothies, but not anymore! This Blackberry Peach Crisp, featuring our frozen fruit and pantry staple ingredients, is a delicious (and pretty!) dessert. Just top with a scoop of melty ice cream.

What kind of fruit is best for this recipe?

Typically, when making crisps or cobblers, you use canned fruit. But, we love that we don’t have to be limited to just that! This recipe specifically calls for frozen fruit, but you can use fresh, frozen, or canned and the results will all be delicious. What a great way to use what’s on hand!

More fruity desserts

• Strawberry Rhubarb Crisp
• 3 Easy Fruit Sorbets
• Raspberry Crumble Bars
• Pineapple Coconut Ice Pops
• Peach Cobbler

This Blackberry Peach Crisp, featuring our frozen fruit and pantry staple ingredients, is a delicious (and pretty!) dessert. Just top with a scoop of melty ice cream.

Blackberry Peach Crisp

Ingredients:

• 2 1/4 cups Flav-R-Pac Frozen Peach Slices (#7841)
• 3 cups Wyman’s Frozen Blackberries (#1221)
• 1/2 cup C & H Granulated Sugar (#1632)
• 5 Tbsp Clabber Girl Cornstarch (#2849)
• 1/2 cup Honeyville Regular Rolled Oats (#1068)
• 6 Tbsp Kirkland Butter (#1723), cold
• 1/2 cup C & H Brown Sugar (#1150)
• pinch of Regal Fine Sea Salt (#1146), optional
• 1/2 cup Turkey Brand All-Purpose Flour (#2285)
• 1 tsp AP Cinnamon Ground Korintji (#1005)

Instructions:

1. To begin, preheat oven to 350 degrees F.
2. Spray a 13×9-inch glass baking dish with Vegalene (#1212); set aside.
3. In a large bowl, add the peaches, blackberries, ½ cup granulated sugar, and cornstarch. Toss gently to combine.
4. Next, pour fruit into the prepared baking dish and sprinkle any extra sugar/cornstarch mixture in the bowl over the top.
5. In a separate large bowl, add the butter, brown sugar, oats, flour, cinnamon, and optional salt.
6. Then, using a pastry blender, cut the butter into the dry ingredients until small pea-sized clumps form.
7. Sprinkle the crumble mixture over the fruit and bake for 45-48 minutes or until the fruit filling is bubbling around the edges and center and the crisp on top has browned.
8. Serve warm with vanilla ice cream if desired.

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