Blackberry Peach Crisp from Food & Wine Magazine

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 3,010.1
  • Total Fat: 113.5 g
  • Cholesterol: 279.0 mg
  • Sodium: 1,965.5 mg
  • Total Carbs: 499.6 g
  • Dietary Fiber: 40.0 g
  • Protein: 27.5 g

View full nutritional breakdown of Blackberry Peach Crisp from Food & Wine Magazine calories by ingredient
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Really good made with fresh fruit Really good made with fresh fruit
Number of Servings: 1


    Blackberries, fresh, 2 cup
    *Peaches, fresh, 4 cup slices
    Granulated Sugar, .5 cup (remove)
    Lemon Juice 'Real Lemon' 100% juice, 2 tsp
    *Quaker Oats - Quick 1 Minute - Dry, 1 cup
    *Flour, white, .75 cup (remove)
    Brown Sugar, .75 cup, packed (7.8 oz.)
    *Kosher Salt, .5 tsp
    Cinnamon, ground, .5 tsp
    Cardamom, ground, .25 tsp
    Nutmeg, ground, .125 tsp
    Butter,cubed 9 tbsp


Preheat the oven to 375 degrees.
In a large bowl toss sliced peaches, blackberries, 1/2 c. sugar and lemon juice together. put in a 8"xll" baking dish.

In a medium bowl combine flour, brown sugar, salt, cinnamon, cardamom and nutmeg. Using your fingertips mix in the cubed butter until mixture is crumbly.
Sprinkle the topping over the fruit and press down lightly. Bake for 1 hour until the top is golden brown and the fruit is bubbling. Let the crisp cool for 30 minutes before serving.

Serving Size: makes 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user CATABOUT.

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