I don’t know what I want to celebrate more – the fact that watermelon and tomatoes are unbelievable right now, or that the cases of juicy ripe peaches are starting to arrive! Oh how I love the summer abundance that starts in July and runs right into my favorite months of fall. You really can’t be too overly enthusiastic because after many long winter months of lack luster produce, everything tastes amazing.
Even the super sour unripe blackberries we get imported here taste so good baked into a semblance of sweetness with ripe peaches. In fact they add a note of tartness to the overall crisp that I’m rather fond of. If you’re part of the lucky group that has ripe blackberries, you may not want to add any sweetener to the fruit at all – that’s the beauty of summer-ripe!
Make this recipe step by step
Step 1: Start by evenly layering the peaches and blackberries into a baking dish. Then pour the maple syrup mixture over the top.
Step 2: Next mix the crisp topping together in a medium sized mixing bowl.
Step 3: Evenly layer the crisp topping over the fruit mixture.
Step 4: Bake until the crisp topping is golden brown and the filling is bubbling and slightly thickened.
Ways to serve this
- This fruit crisp is perfect with whipped cream or ice cream. My Ultimate Whipped Cream is our favorite, and Coconut Whipped Cream for a dairy free option.
- This crisp pairs well with my Vanilla Ice Cream, Honey Ice Cream, or Maple Ice Cream.
- For a traditional crisp topping, use the recipe for my Peach Crisp and sub that topping in with the peach and blackberry filling.
Storing leftovers
- To store – store any leftover peach blackberry crisp at room temperature covered for up to one day. I prefer to place mine straight in the fridge for up to four days.
- Make ahead – this peach blackberry crisp is best eaten the day it’s made. My favorite make-head tip for this dish is to mix the crisp topping ahead and refrigerate for up to three days before you bake the crisp.
- Reheating – Place any leftover crisp in the oven at 200° until warmed and the crisp topping is no longer soft. Keep the temperature low so the topping doesn’t burn.
- To freeze – place any leftovers into a freezer-safe container and freeze for up to one month. Defrost in the fridge overnight before reheating as directed above to re-crisp the topping.
More Fruit Crisp Recipe Inspiration
I really hope you enjoy this Blackberry Cardamom Peach Crisp! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
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Blackberry Cardamom Peach Crisp
- Total Time: 1 hour
- Yield: 6-8 servings
Ingredients
Fruit Filling:
- 3 ripe peaches, 1 1/2 pounds
- 1 1/2 cups blackberries, fresh or frozen, 6 ounces
- 2 Tablespoons maple syrup, optional if your fruit is perfectly ripe
- 1 Tablespoon tapioca starch
- 1/4 Teaspoon ground cardamom
- 1 Tablespoon vanilla extract
Crisp Topping:
- 3/4 cup almond flour
- 1/2 cup chopped almonds, 2 1/2 ounces
- 1/2 cup unsweetened big flake coconut, 1 ounce
- pinch of sea salt
- 2 Tablespoons coconut oil, melted
- 1/4 cup Grade A maple syrup
Instructions
- Preheat the oven to 325ºF.
- Slice the peaches into thin slices, for 3 peaches I sliced them into 16ths. Lay the peach slices into a 11″ x 7″ – 2 quart baking dish. Scatter the blackberries evenly over the top.
- Mix together the maple syrup, tapioca, cardamom, and vanilla extract until completely smooth. If you’re not using the maple syrup, you may need to add 1-2 Tablespoons of water to the mixture. Pour the mixture over the peaches and blackberries.
- Make the crisp topping by mixing all the ingredients together until combined.
- Using a spoon, dot the crisp topping as evenly as possible over the top of the fruit. It’s ok if a bit of the fruit peeks through here and there.
- Bake the crisp for 35-45 minutes, or until the crisp is bubbling around the edges and the topping is golden brown.
- Remove the crisp from the oven and cool for at least 30 minutes before serving.
- This crisp keeps well for 3-4 days refrigerated, but the topping will soften.
- Prep Time: 20 mins
- Cook Time: 40 mins
I think that comment from Ann is my mom 🙂 Indeed this IS the best crisp!!! I often take this topping recipe and use it on other crisps too, because this topping is better than others I’ve tried (I’m always disappointed by other toppings after having this one)! So thankful for this recipe b/c I have a ton of food allergies and desserts are hard, but this is great. I also love the addition of cardamom in the filling. I needed to make a crisp today and couldn’t do the prescribed topping b/c the bday girl had a sore jaw and couldn’t do nuts. But I still followed the filling recipe, but subbed blueberries instead of blackberries. That should show I always come back to this recipe even if I can’t fully follow it for some reason! It is the BEST!
I’m so glad to hear you’ve been enjoying this crisp, and the topping really does work so well with any crispy filling I’ve tried it with so far!
My daughter makes this and I think I should the BEST crisp I have ever had!!!!
Thanks so much, I’m so glad to hear you’ve been enjoying this one! 🙂
Looks so good! Im searching for almond flour alternative since allergic to nuts. Suggestions?
I have an oat-based crisp topping in another one of my crisp recipes that I think will work as a good substitution, and I’m including the link below. I hope you enjoy it, and be sure to let me know if you have anymore questions!
https://getinspiredeveryday.com/strawberry-rhubarb-crisp/
So anything with the word ‘crisp’ in it always stops me in my tracks but crisp coupled with blackberries and peaches? I screech to a halt! This looks divine, Kari!
Thanks Annie, I’m pretty partial to crisps myself, and I can never turn them down especially when topped with ice cream!
Kari you always have the best fruit desserts. They seriously look unbelievable.
Peaches and blackberries is one of those marriage made in heaven, almost impossible to beat.
Pinning this right now!
Thanks Mike, I love fruit desserts so I probably always lean in that direction, but who can resist perfect summery peaches!