Blackberry Peach Crisp

As the blackberry season continues, we inevitably end up with an excess of fruit that just ripens more quickly than we can harvest, and therefore ends up being better suited for jams, syrups or baked goods than for sale.  Today, we are going to share a recipe that is perfect for overripe berries, and for overripe peaches, too!  Blackberry Peach Crisp is any easy to throw together sweet treat and a great way to use your overripe fruit.  Another great thing about this recipe is that is transitions right into the fall harvest season, as well.  Just swap out the peaches for apples to keep it seasonal.

Blackberry Peach Crisp


  • 4-6 ripe (or overripe) peaches
  • 2-3 cups of blackberries
  • 1/4 cup of minute tapioca
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 cup whole wheat flour
  • 1 cup quick or old fashioned oats
  • 1 teaspoon of cinnamon
  • 2/3 cup of butter, slightly softened



Pit and slice peaches, thinly.  Cover the bottom of 9x13 pan, or other pan of choice. (A large cast iron skillet works great, as well)  Add blackberries and tapioca.  Stir to combine.  

Quick tip for peeling peaches

Bring a large pot of water to a gentle boil, then submerge peaches for 1-2 minutes.  Remove from the hot water and submerge in ice water.  Remove from cold water.  The skin should easily slide off the peach.  


Combine dry ingredients in medium bowl.  Add slightly soft butter, divided into tablespoons, and combine using a pastry cutter or fork. Blend until pea size lumps form and all dry ingredients are incorporated.  Sprinkle over the fruit filling.  Bake at 375 degrees F. for about 30 minutes, or until crisp is light brown, and fruit is bubbling.  


Best served the day it is made.  Serve warm, with ice cream or whipped cream.  

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