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Peach and Blackberry Crisp
This peach and blackberry crisp is embarrassingly easy!
Course
Dessert
Cuisine
American
Keyword
gluten free
Prep Time
10
minutes
Cook Time
45
minutes
Total Time
55
minutes
Servings
8
servings
Author
Erin Brighton
Ingredients
4
large peaches
, sliced (about 4 cups)
1
pint
blackberries
3
T
raw sugar
1/3
c
gluten-free flour
(I used King Arthur's)
2/3
c
light brown sugar
2/3
c
oats
A few dashes of cinnamon and nutmeg
(if you have them!)
6
T
butter
, softened (I used Cabot unsalted)
Instructions
Slice peaches. Toss with 2 T sugar.
Toss blackberries with 1 T sugar.
Using two knives or a pastry blender, combine flour, brown sugar, and butter. Add oats. Add cinnamon and nutmeg.
Spray 9 inch pie pan with a non-stick spray.
Dump peaches into pie pan. Top with blackberries.
Evenly spread crisp mixture over the top.
Bake at 350 degrees for 45 minutes.
Enjoy!