With this small break in the heat, I’m sharing with you this outrageously delicious Blackberry Peach crisp that is so easy, with simple whole food ingredients and is quintessentially the perfect summer dessert!
I was fortunate to pick all the blackberries right my my backyard (well side yard….) so that makes this crisp extra special! Have you ever tried to make a blackberry crisp and it turns out soggy? Yup me too, even with corn starch or a thickener. That’s why I find adding some thicker more dense fruit a pro-tip for the perfect taste and texture.
It’s a perfect dessert to make with summer-fresh peaches and blackberries that are just starting to arrive at the supermarket – but it’s just as delicious made with frozen fruit any time of the year.
Enjoy with some of your favourite yogurt or ice cream and enjoy with friends and family:)
WHAT YOU NEED
- 2 cups of blackberries
- 4 peaches, sliced (I don’t bother peeling mine but you could)
- 1 tbsp of corn starch
- 1 tbsp of lemon
- 1 1/2 cups of rolled oats
- 3/4 cup of almond meal
- 1/4 cups of maple syrup
- 3/4 cup of melted coconut oil
- 1/2 cup of pumpkin seeds
- 1 cup of chopped walnuts or pecans
- 1 small nub of grated ginger or use 1 tsp of powdered ginger
- lots of cinnamon
- 1 tsp sea salt
WHAT TO DO
- Preheat the oven to 375 degrees.
- Coat all the blackberries and sliced peaches in the cornstarch with a little squeeze of lemon and put at the bottom of the baking dish.– If you are using fresh ginger, add it in here as well.
- Now to make the topping. Mix the oats, almond meal, nuts, seeds, coconut oil, maple syrup, cinnamon and sea salt and stir to combine.
- Place the oat topping over the berry topping and pop that crisp into the oven to bake for 40 minutes.
- Serve with yogurt, ice cream or fresh coconut cream:)
I hope you get a chance to make this crisp for family and friends for summer and that they leave you enough for breakfast the next day:)
xoxo
Rebecca