Blackberry-Peach Crisp

I picked these peaches today off of my tree to make some Blackberry Peach Crisp. I’m not above taking a bite out of one right off the tree. They are that good! 
And I picked some Blackberries for this dessert dish. Fresh Blackberry-Peach Crisp with toasted pecans. What a great summer dessert to use up your fresh, homegrown fruits from your garden! 

1 cup of quick cooking oatmeal
1 cup packed brown sugar
3/4 cup all-purpose flour
1/2 cup butter of room temperature butter
6 to 8 medium fresh peaches sliced  (enough to cover bottom of 9 x 9 or larger casserole dish) 

1/2 cup fresh blackberries (or raspberries)
1/2 cup pecan halves or pieces
3 teaspoons cinnamon
3/4 teaspoons salt 

Always use REAL BUTTER for your Peach Crisp…it will taste better!

Combine oats, sugar, flour, cinnamon and salt. Add butter and mix. Cut butter into oats mixture. Arrange sliced peaches in a 8 x 8 or 10 x 6 inch, oiled baking dish. Cover peaches with a few squirts of lemon juice and a few teaspoons sugar. Spread the blackberries around.  Mix up all the rest of the ingredients in your mixer. Then Sprinkle crumb mixture evenly over the fruit. Top with pecan halves or pieces. Bake for 40 to 45 minutes at 350. Let set for 15 minutes before serving. Top with vanilla ice cream or whipped cream.
Fresh Blackberries from my bushes! I am getting a good crop this year. This yield is just todays, picked from only 2 plants. 
Here are the peaches from my tree right before I peeled them and sliced them for my Blackberry Peach Crisp. 
I peeled my peaches but you do not have to. I’ve done it both ways. My tree peaches are just VERY fuzzy, so I like to remove the skins and slice them up. 
You can see my blackberries added! Yum!  This is right before I added the pecans and popped it into the oven! 

You can see those yummy toasted pecans. I just lay them all over the top and they toast so nicely! 

This is right before I took a giant bite. mmm…..

Fresh Peach Crisp

This is one of my favorite desserts to make in the summer. It is quick and easy, and hot from the oven topped with vanilla ice cream it is always a crowd favorite.  It’s fresh peach crisp!

I don’t bother peeling the peaches for the Peach Crisp…they are yummy either way so why bother?
These were some of the beautiful peaches I used for my Peach Crisp.

I start by finding the best, most ripe, giant peaches I can find in Utah. Fresh Market usually has good produce, as does the farmers markets around here. I try to get to those every few weeks. My peach tree has about 7 almost ripe peaches on it, but it wasn’t a good year for peaches at my house.  (Thanks SNOW IN MAY for squelching all my fruit trees this year!) 

Warm Peach Crisp with pecans and French Vanilla ice cream.

Peach Crisp
4 cups of peaches (I used 4 large or 6 medium and I didn’t even peel them, just cut them up)
     or 1 29 oz. can of peaches in off season
2 cups of flour
2 cubes of real butter
3/4 cup brown sugar
3/4 cup regular sugar
1 1/2 teaspoons cinnamon
1 pinch of salt
pecans on top

I left some pecans off about 1/3 of my Peach Crisp for those who  don’t like nuts

Spray Pam in a 9 x 13 pan and then cut up your peaches. Mix in a separate bowl all the other ingredients cutting in the room temperature butter. (microwave it for 10 seconds if it is straight from the fridge). Then pour over the top smoothing it out evenly. Add pecan halves to the top. Bake for about 30 to 40 minutes in a 350 oven until it looks bubbly and golden on top.Top with vanilla ice cream for a decadent, foodie experience!