Tuesday, September 7, 2010

Peach-Blackberry Crisp

This fruit crisp is a testament to Chez Panisse's philosophy of simple food using local, perfectly ripe ingredients.  I made this while visiting my parents in Ohio, using fresh-picked blackberries and peaches from a local orchard right behind my parents' house.  They were so tasty that they needed little accompaniment to make a delicious dessert.  The fruit is tossed with some flour and sugar, topped with a crunchy almond crisp, and then baked until bubbling.  It makes the perfect summer dessert - super flavorful and just bursting with fresh fruit flavor.  Use whatever you have on hand - I bet nectarines and blueberries or plums and raspberries would also be terrific.  You could even make the filling with apples and a bit of cinnamon in the fall or winter - just be sure to taste and adjust the sugar as needed.

Peach-Blackberry Crisp (adapted from Chez Panisse Desserts)

7/8 cup flour
1/3 cup brown sugar
1 T granulated sugar
1/3 cup salted butter
1/3 cup slivered almonds
2 pounds peaches, pitted and sliced about 1/2-inch thick
1 cup blackberries
1 T flour
1/2 cup granulated sugar

1. Put the flour and sugars in a bowl. Cut in the butter, and then stir in the almonds.  Set aside.

2. Toss together the peaches and blackberries, and then toss with the flour and sugar. Turn into a 9-inch pie pan, smooth the top, and sprinkle an even layer of the topping over the fruit.

3. Bake in a 375 degree oven for 35 minutes, until the top is golden brown.


  1. Delicious peach dessert! Love the crumb topping.

  2. Mm the flavor of almonds is great in this rustic fruit desserts. This looks so good!

  3. a crisp can be such a wonderful dessert, peach and blackberries make a wonderful combination! I agree with the approach of using whats local! thanks for sharing this great crisp with us!