Gluten-Free Blackberry Peach Crisp
When you get to pick 8 lbs of blackberries for free, you make a delicious crisp of course! This was the first crisp recipe where I added some lemon juice and lemon zest to add a little more tartness, but the real star of this crisp is the peaches. This might just be the dessert of the summer!
Blackberry Peach Crisp
An easy fruit crisp with fresh blackberries and peaches. A perfect sweet and tart combo. Add some whipped cream or vanilla ice cream and enjoy!
Ingredients
Filling
- 4 fresh peaches peeled and sliced
- 4 cups fresh blackberries frozen work too
- ¼ cup gluten-free flour
- ¼ cup sugar
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
Topping
- ½ cup gluten-free flour
- ¾ cup gluten-free rolled oats
- ½ cup packed brown sugar
- ¼ cup sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup dairy-free butter
Instructions
- Heat oven to 350 degrees and coat an oval baking dish with cooking spray. An 8×8 baking dish will work too.
- Place peaches into a pot of boiling water until the skins begin to peel. Remove from heat and drain. Peel off peach skins with a knife and slice to your preferred size.
- In a large bowl, combine sliced peaches, blackberries, sugar and flour until well combined. Pour into prepared baking dish and set aside.
- Combine flour, oats, sugars, cinnamon and salt until well blended. Cut butter into small pieces, add flour mixture and use a pastry cutter or your hands to incorporate the butter to create a crumb mixture.
- Spoon the crumb mixture evenly over the filling.
- Bake in the oven for 40 – 50 minutes, until topping starts to brown and fruit filling is starting to bubble on the sides.
- Let cool for 10 minutes and serve with dairy-free whipped cream or ice cream.
