August 9, 2013

Blackberry-Peach Breakfast Crisp

I call this a "breakfast crisp" because it's healthier (no sugar added to the filling & only 1/4 cup in the topping!) and more suited for breakfast than as a decadent dessert...and because I made this for brunch at a friend's house last weekend.

While I've made many crisps before, I usually just throw together the topping with whatever I have on hand. This, however, is the best version I've made and is now my go-to recipe.

You can use whatever fruits you want in this. I used wild blackberries and local peaches because I'd just bought them at the farmers market.

Blackberry-Peach Crisp

6 cups fruit
1 tablespoon cornstarch
1 teaspoon vanilla paste or extract

1/2 cup whole wheat flour
1 cup oats
1/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup chopped nuts (I used almonds)
5 tablespoons butter, cold
  • In a large bowl, mix the fruit with the cornstarch and vanilla. Set aside.
  • In a medium bowl, mix together the flour, oats, sugar, cinnamon, and nuts. Cut in the butter with a pastry blender or your fingertips until the mixture resembles coarse sand. It's okay to have a few larger chunks of butter.
  • Pour the fruit into a baking dish. Sprinkle the flour/butter mixture evenly over the top.
  • Bake at 375 degrees for about 30 minutes, or until the top is browned and the filling is bubbling.

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