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Summer fruit crisp of blackberries, peaches, and plums topped with vanilla ice cream

Blackberry Stone Fruit Crisp

  • Author: Brooke
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: dessert
  • Method: bake
  • Cuisine: dessert


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


  1. Preheat oven to 350F.
  2. In a large bowl, combine fruit, cornstarch, lemon juice, and sugar. Stir to combine and dissolve the cornstarch.
  3. Pour into a 9×9 (or similarly sized) glass baking dish and set aside.
  4. In another large bowl, combine oats, flour, salt, brown sugar, cinnamon, and ginger. Stir to mix.
  5. 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.
  6. Spread topping evenly over the fruit in the baking dish.
  7. 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.
  8. 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