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–+ servings

Peach and Berry Crisp

Course: Dessert
Cuisine: American
Keyword: Berry Crisp, Berry Crumble, Fruit bars, Peach and Berry Crisp, Peach Crisp, Peach Crumble
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 Servings
A rustic peach and berry crisp with juicy summer fruit, a buttery crust, and golden crumble topping. Perfect served warm with vanilla ice cream or chilled and sliced into bars.
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Ingredients

For the Crust and Crumble

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup unsalted butter cold and cut into cubes
  • 1 large egg
  • 1 large egg yolk

For the Filling

  • 3 cups peaches diced (leave peel on)
  • 1 1/2 cups blueberries
  • 1 pint blackberries halved if large
  • Juice of 1/2 lemon
  • 1 1/2 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup peach or apricot jam

Instructions

Prepare the Crust and Crumble

  • Preheat the oven to 375°F.
  • Butter a 9 x 13-inch baking dish.
  • In a large bowl or food processor, combine the flour, sugar, baking powder, salt, and cinnamon.
  • Add the cold butter and cut into the flour mixture until it resembles coarse crumbs with some larger butter pieces remaining.
  • Add the egg and egg yolk and pulse or mix just until the dough begins to come together.
  • Press half of the mixture evenly into the bottom of the prepared baking dish to form the crust.
  • Refrigerate the crust while preparing the filling.
  • Reserve the remaining dough mixture for the crumble topping.

Prepare the Filling

  • In a large bowl, combine the peaches, blueberries, and blackberries.
  • Add the lemon juice and toss gently.
  • In a small bowl, whisk together the cornstarch, sugar, and cinnamon.
  • Sprinkle the sugar mixture over the fruit and toss gently to coat evenly.

Assemble and Bake

  • Spread the peach or apricot jam evenly over the chilled crust.
  • Spoon the fruit mixture evenly over the jam layer.
  • Crumble the reserved topping over the fruit. For a more rustic texture, gently squeeze portions of the crumble together before scattering over the top.
  • Bake for 40 to 45 minutes, or until the topping is golden and the fruit is bubbling around the edges.
  • If the topping browns too quickly, loosely tent with foil during the final part of baking.
  • Allow the crisp to cool slightly before serving.

Notes

This dessert is wonderful served warm with vanilla ice cream or softly whipped cream.
Once fully chilled, the crisp can also be sliced into bars.
For individual crisps, divide the mixture among small mason jars or ramekins and bake on a sheet pan for 25 to 30 minutes.