Oh, it’s Labor Day weekend! Around these parts, the pools close, hours are reduced for boating at the park and people start thinking about Fall. Well, if you’re like me and want to continue celebrating summer, this recipe is for you. It screams SUMMER! Fresh blackberries and peaches combine in this dish with a lovely luscious topping. If you eat it still warm from the oven, even better.
This recipe is for a small batch. Sometimes you don’t need or want a ton. Or sometimes you just have a couple peaches to use up. Whatever your reason, try it out. If you don’t like blackberries, use blueberries. Or try strawberries. Or raspberries. Or just peaches. It’s totally up to you!
from Our Best Bites
1 cup peeled ripe peaches (about 2 medium)
3/4 cup blackberries
1 tablespoon flour
1 tablespoon sugar
couple dashes ground cinnamon
couple dashes ground ginger
3 tablespoons flour
2 tablespoons sugar
2 tablespoons brown sugar
4 tablespoons chopped pecans
1/8 teaspoon ground cinnamon
2 tablespoons cold butter (if using unsalted, also add a pinch of salt)
optional: coarse sugar
What To Do
Preheat oven to 375 degrees. Line a small baking sheet with foil and set aside.
Combine peaches and blackberries in a bowl. Add in flour, sugar, cinnamon, and ginger and toss to combine. Divide fruit mixture between 2 ramekins or other small baking dishes (if your ramekins are extra small, you may fill 3 or even 4).
In a separate bowl for topping, combine flour, sugar, brown sugar, nuts, and cinnamon. Add butter and use clean hands to break up pieces in flour mixture until it resembles coarse crumbs with some small pebbles. Divide topping mixture between ramekins. Top with coarse sugar, if desired.
Place ramekins on foil-lined baking sheet and bake for 30-35 minutes, until topping is browned and crisp. Cool for at least 10 minutes before serving.
I doubled the recipe because I had a few extra peaches to use up. I filled 2 ramekins that were 5″ in diameter and 2.5″ tall and then 1 smaller ramekin that was about 3.5″ in diameter and 1.75″ tall.
I didn’t have any pecans but did have almonds to used those instead.
I also didn’t have any coarse sugar so sprinkled regular sugar on top.
I lined my baking sheet with parchment paper and actually didn’t need it. Mine didn’t bubble over but it’s better to be safe than sorry. It’s a pain to scrub baked-on fruit juice (or anything, really).
When I pulled mine out of the oven, they were nicely rounded on the top and looked really full. Be warned, they do shrink down a bit as they cool.
Ice cream goes really well with this!
I hope you have a great weekend and can enjoy some treats like this Blackberry-Peach Crisp to honor summer and all that comes with such a great season. Hooray for flavorful fresh fruit!