Small Batch Blackberry Peach Crisp

Happy Post-Thanksgiving Weekend, everyone!

I hope you had a wonderful day celebrating with family and friends and eating all the amazing dishes!

We totally did it up this year with a delicious stuffed turketta (boneless turkey wrapped around sausage/veggie stuffing) and all the fixin’s (onion gravy is my jam), so I decided to whip up a light fruit crisp for dessert. It was a delicious, healthy-ish end to a deliciously decadent dinner.

What makes this the easiest dessert ever is that it uses frozen fruit in my freezer. I was always hesitant about using frozen fruit, but now I’m hooked. The texture is perfect in the crisp and the frozen fruit is not super sicky sweet on its own. So basically, I’m stocking my freezer with frozen fruit to make fruit crisp all winter long.

Plus, who does not love blackberries and peaches together?!

This fruit crisp starts with…

… the fruit! Combine frozen peaches (about 12oz) and frozen blackberries (about 8oz) in a large bowl.

Sprinkle over some corn starch, some sugar, some salt, and some cinnamon.

Stir thoroughly to combine the fruit with the dry ingredients. Set the fruit aside.

To make the crisp topping, combine flour, oats, sugar, brown sugar, cinnamon, nutmeg, and salt in the bowl of a stand mixer. With the paddle attachment, mix the dry ingredients together. When the ingredients are completely combined, add in some cubed cold butter and continue to mix until the topping looks like course crumbs.

Now we assemble!!

Set four ramekins onto a baking sheet lined with parchment paper. Spray the ramekins with cooking spray.

Portion out the fruit evenly amongst four ramekins.

Then top generously with the crisp topping. Pop the ramekins into a preheated 350 degree oven for 20-30 minutes, or until the fruit is bubbly and the topping is golden.

YUM.

They taste incredible solo but a small dollop of ice cream doesn’t hurt either.

Enjoy, everyone!

Your fruit crisp obsessed friend,

Catherine

Small Batch Blackberry Peach Crisp

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Simply A (RD) Fact: Blackberries are a great source of vitamin C, just like oranges!

Serves: 4 servings

Ingredients

For the filling:

• 12oz frozen peach slices
• 8oz frozen blackberries
• 1 tablespoon corn starch
• 1½ tablespoons granulated sugar
• ¼ teaspoon ground cinnamon

For the crumble:

• ¼ cup all-purpose flour
• ¼ cup rolled oats
• 1½ tablespoons granulated sugar
• 2 tablespoons brown sugar, lightly packed
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon salt
• ½ stick unsalted butter, chilled and cut into cubes

Instructions

1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and place four greased ramekins on the baking sheet (for easy clean-up in case of spill-over). Set aside.
2. In a large bowl, combine the fruit, cornstarch, sugar, and cinnamon. Toss thoroughly to coat the fruit in the flour and spices. Divide evenly amongst the four ramekins.
3. In the bowl of a stand mixer, combine flour, oats, the sugars, cinnamon, nutmeg, and salt. Using the paddle attachment, mix the dry ingredients until thoroughly mixed. Add in the unsalted butter and continue to mix until soft crumbles form, about 1-2 minutes. Gently spread the crumbles over the fruit until the entire surface is covered.
4. Bake the crisp for 25-30 minutes until the top becomes golden and crisp and the fruit is bubbling. Serve immediately or at room temperature with whipped cream, ice cream, or just by itself! Enjoy!

Nutrition Information

Serving size: 1 serving Calories: 287 calories Fat: 12gm Saturated fat: 7gm Carbohydrates: 44gm Sodium: 43mg Fiber: 4gm Protein: 3gm Cholesterol: 30.5mg

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