Set your sights on this easy summer fruit crisp. With blackberries, peaches, and plums, you’ll have the best of summer baked into one deliciously jammy dish — a blackberry and stone fruit crisp. Warm from the oven and topped with ice cream or Greek yogurt, this simple summer dessert will leave everyone asking for more!
I really love simple desserts that are high on the comfort food scale, and something about fruit baked with warming spices like cinnamon and ginger that sends this to the top of my list.
It’s probably because your kitchen will smell so divine while it’s baking, but I can assure you that as good as this smells while baking it tastes even better when done.
We took Finn blackberry picking earlier this month. He picked it up really quickly, and had a blast dropping berries into our basket.
As soon as we started picking, I knew that I wanted to make some kind of baked something with the berries. And because I had already gone the muffin route recently, I decided to go for a cobbler or crisp or crumble.
What’s the difference between a cobbler, a crisp, and a crumble?
Well I’m glad you asked, because I had to make sure I knew too! A cobbler is topped with a biscuit-type topping. A crisp and a crumble both have a crumbly topping usually made with flour and butter and sugar, but the difference between the two is that a crisp always has oats and the crumble doesn’t.
I wanted oats in this, so I opted to make a crisp.
Can I use quick oats in a crisp?
I’ll tell you, most crisp recipes I’ve seen use old-fashioned rolled oats, but I didn’t have any so used quick oats with great results. You can’t go wrong here, so use whatever you have! With quick oats you just won’t have as many large oat pieces in the topping, but you’ll still get all the flavor and health benefits of oats, so don’t sweat it!
Summer desserts should be easy, so don’t stress. Just mix up this blackberry crisp with whatever stone fruits you have on hand and top it with whatever type of oats you have in your pantry.
What is a stone fruit?
Stone fruits, also called drupes, have pits in the center, so think peaches, plums, nectarines, apricots, and cherries.
I used peaches and plums in this blackberry and stone fruit crisp. You can use whatever stone fruits you’d like here – any mix of them would be delicious. This is also another great way to use overripe or mealy fruit.
To put this summer fruit crisp together you’ll just need a few things:
- a glass or ceramic baking dish (9×9, 8×10, 9×13, or whatever you have on hand)
- blackberries and stone fruits
- a little cornstarch to help the juices thicken while baking
- lemon juice
- flour (I used white whole wheat flour)
- spices (I used cinnamon and ginger)
You’ll start by cutting up your stone fruit – I peeled and sliced the peaches and plums (just my preference – you can leave the skins on if you’d like) so they were roughly the same size as the blackberries.
Next, you’ll mix the blackberries and stone fruit with cornstarch, lemon juice and a little sugar.
Then you will pour that into the baking dish. Then make your crisp topping by mixing up your flour, oats, spices and cutting in cold butter until it makes a crumbly mixture. Sprinkle that over the fruit and bake – it’s that easy!
This blackberry and stone fruit crisp is obviously divine topped with vanilla ice cream. We even have peach ice cream in our freezer that I think would be fantastic on top.
If you’re feeling particularly decadent, eat this for breakfast topped with plain Greek yogurt. In my mind this can totally fly a breakfast because it’s mostly fruit and whole grains. The plain Greek yogurt is creamy and serves up some extra protein and keeps it from tasting too sweet. Trust me on this one…you’ll want “dessert” for breakfast every day!Print
Add the best summer fruit into a baking dish for this easy fruit crisp. Blackberries, peaches and plums make a delicious jammy dessert when topped with ice cream or a comforting breakfast when served with Greek yogurt.
For the filling
5 cups fruit, in small pieces – a mix of whole blackberries and diced peaches and plums
1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons lemon juice
3 Tablespoons granulated sugar
For the topping
1/2 cup oats
1/2 cup white whole wheat flour
1/2 teaspoon salt
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
4 Tablespoons (1/2 stick) unsalted butter, cold and cut into large pieces
- Preheat oven to 350F.
- In a large bowl, combine fruit, cornstarch, lemon juice, and sugar. Stir to combine and dissolve the cornstarch.
- Pour into a 9×9 (or similarly sized) glass baking dish and set aside.
- In another large bowl, combine oats, flour, salt, brown sugar, cinnamon, and ginger. Stir to mix.
- Add butter to oat mixture, then using a pastry cutter or your hands, combine until butter is incorporated and it turns into a crumbly mixture.
- Spread topping evenly over the fruit in the baking dish.
- Place on the center rack in the preheated oven. Bake for 30-40 minutes or until topping is golden brown and the fruit is bubbling.
- Remove from oven and cool at least 10 minutes before serving.
- Calories: 230
- Sugar: 23 g
- Sodium: 152 mg
- Fat: 7 g
- Carbohydrates: 41 g
- Protein: 4 g
Keywords: dessert, summer dessert, fruit crisp, summer fruit crisp, stone fruit, blackberries, peaches, plums, baked dessert, cinnamon, ginger, oats, whole grain, healthy dessert, brunch, breakfast