Peach Blackberry Crisp
I call my husband sailor. For anyone that knows him, it’s not hard to figure out why. He is, in fact, a sailor — he served in the Coast Guard, loves sailing, and if he had his choice of anything or being on the water, he’d be on the water. But I think the reason that the nickname stuck is because I’ve had a lifetime of learning how to flirt with so-called sailors. It was meant to be.
Let me explain. When I was a little girl, I had a fantastic, hilarious, charming uncle who used to jokingly try to convince me and my cousin that crassly cat-calling sailors was the ultimate form of irresistible coquettishness. Ever since, sidling up to someone and sing-songing, “Hey sailor, got a stogie?” with a little wink has been a beloved, long-running antic in my family. Needless to say, I used it to charm my very own sailor, and now we’re living happily ever after. I mean, how could he resist?
When the sailor and I moved from Boston to Philadelphia last spring, the adjustment was hard. Truth be told, it still is. We adore Boston – dropped R’s, crazy roads, and all. It was home for a long time, and for the sailor the ocean was a big reason why. Now I know what you might be thinking – Philly isn’t exactly hopelessly landlocked. But in Boston the ocean is right there. You can smell it in the air. Taste it. It’s part of the culture up there.
I’m not sure if Philly will ever feel like home, but a few weeks after we moved here, we decided to go exploring. Sure, it doesn’t have the ocean, but it certainly has its own colorful culture, and there are tons of people out there who love this city just as much as we love Boston. So there has to be something worth discovering, right?
We hit all the standards – the art museum, love park, the Liberty Bell. But then we turned down a street just a few blocks from our place and stumbled into a world of outdoor markets, cafes, bakeries, and shops. We wandered through the stalls and quickly realized we’d found the Italian market. The history of the place was everywhere – produce signs from the 1940s, little old ladies chatting, and butcher shops that have been doing things the same way for generations. Of course, some of the stalls were hit or miss, but just as we were about to leave I found a big ol’ pile of gorgeous Jersey peaches.
It almost pains me to say it, but when it comes to fresh, sweet produce, New England doesn’t really have the same game. Jersey is just the width of a river away from Philly, and while it’s certainly not the south, it’s also not the north – so its produce reaps the benefits of a warmer climate and tons of farmland. These peaches were big, juicy, and perfectly ripe. I bought up a bunch and put them to use that very night in this gorgeous crisp.
I wanted to keep it clean and light – no fuss or extras, just fresh fruit and whole ingredients. Thick slices of sweet peaches dotted with dark, tart blackberries and topped with a simple mixture of crisp, sweet, spicy deliciousness. The spices themselves are a nod toward fall’s approach – it’s just starting to make itself known in the air around here and the intoxicating combination of cinnamon, cardamom, and nutmeg remind you ever so gently that summer is soon going to give way to shorter days and cooler weather. But not yet – and the star of the show, those Jersey summer peaches, are there to make sure you appreciate every minute of the season.
- 3-4 fresh peaches, sliced
- 1 package fresh blackberries
- 1/2 cup sugar
- 1 lemon
- 3/4 cup flour
- 1/2 cup rolled oats
- 1/2 cup slightly softened butter
- 1/2 cup brown sugar
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cardamom
- 1/4 tsp. kosher salt
Preheat oven to 375 degrees.
Juice and zest lemon the lemon, and place in a large bowl with peaches, blackberries, and sugar. Mix well. Finally, add 1/4 cup flour and stir to evenly coat the fruit.
In a separate bowl, combine oats, the rest of the flour, salt, and spices. Add the vanilla and butter. Using or fork (or even better, your hands!) work the butter into the dry mixture until you have coarse crumbs.
Transfer the fruit to a baking dish (a 9-in round pie dish works well, or anything close to a 9x5-in will do just fine). Top fruit with spiced oat mixture.
Bake for about 45 minutes, until the fruit filling is bubbly and the top is crisp.
This crisp is best served warm, and if you're like the sailor, served with a side of ice cream.
|Per Serving||% Daily Value*|
|Total Fat 12.2g||16%|
|Saturated Fat 7.4g||37%|
|Trans Fat 0g|
|Total Carb 41.9g||14%|
|Dietary Fiber 3g||11%|
|Vitamin A 19% · Vitamin C 19%|
|Calcium 2% · Iron 6%|
|*Based on a 2,000 calorie diet|
|Recipe analyzed by|
It should not be considered a substitute for a professional analysis or recommendation.