Name: Peach-and-Blackberry Crisp
Yield: 6
Ingredients: 2 lb. firm ripe peaches -; 2 c. fresh blackberries -; 1/2 c. granulated sugar -; 2 tsp. fresh lemon juice -; 1 c. quick-cooking oats -; 3/4 c. all-purpose flour -; 3/4 c. light brown sugar -; 1/2 tsp. kosher salt -; 1/2 tsp. ground cinnamon -; 1/4 tsp. ground cardamom -; tsp. freshly grated nutmeg -; 1 stick plus 1 tablespoon cold unsalted butter -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Peach-and-Blackberry Crisp

1. 2 lb. firm ripe peaches -

2. 2 c. fresh blackberries -

3. 1/2 c. granulated sugar -

4. 2 tsp. fresh lemon juice -

5. 1 c. quick-cooking oats -

6. 3/4 c. all-purpose flour -

7. 3/4 c. light brown sugar -

8. 1/2 tsp. kosher salt -

9. 1/2 tsp. ground cinnamon -

10. 1/4 tsp. ground cardamom -

11. tsp. freshly grated nutmeg -

12. 1 stick plus 1 tablespoon cold unsalted butter -

How to cook deliciously - Peach-and-Blackberry Crisp

1. Stage

Preheat the oven to 375 degrees F. In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice. Transfer the fruit to an 8-by-11-inch baking dish.

2. Stage

In a medium bowl, toss the oats with the flour, brown sugar, salt, cinnamon, cardamom and nutmeg. Using your fingertips, mix in the butter until the topping is crumbly. Sprinkle the topping over the fruit and bake for 1 hour, or until the top is golden brown and the fruit is bubbling. Let the crisp cool for at least 30 minutes before serving.

3. Stage

Make Ahead: The crisp can be refrigerated overnight. Bring to room temperature or reheat in the oven before serving.

4. Stage

Serve With: Vanilla ice cream or lightly sweetened whipped cream.