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!
This crisp topping is much wetter than a normal topping, but don’t worry it bakes up perfectly. It actually helps to keep the crisp topping from falling into the fruit below, and creates nice crunchy islands of caramelized nuts and coconut.
See… didn’t I tell you it creates little islands – lots of crunch and no soggy topping!
For another summery option, try my No Bake Triple Berry Crisp.
Crisps are wonderful served warm right out of the oven topped with ice cream, but they’re also great at room temperature. I love to take a fruit crisp with us when we’re camping because they make for a fairly healthy breakfast – you know with the fruit and all! The topping does soften after a day or two at room temperature, but you can re-crisp it in the oven if you’d like.Print
Blackberry Cardamom Peach Crisp
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- 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
- 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
- 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
10 thoughts on “Blackberry Cardamom Peach Crisp”
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!
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!