There is something about stone fruit and berries that just screams summer. Lucky for us here in Downtown Sac, there is a plethora of fresh produce available all week long at the many farmers’ markets in town. I grew up eating my grandma’s famous blackberry pie, but as I got older I grew to love the fruit more than the dough. A summer crisp is the perfect combination of sweet peaches paired with the tart berries and topped with a sugary, crunchy crisp. I’m not gonna lie – your taste buds will be on overload (in a good way!).
Head to one of the Downtown Certified Farmers’ Markets to grab all the essentials to whip this puppy up. I promise you won’t be sorry – I mean if all of my DSPeeps can devour this fruity goodness in a few minutes, you’ve got to try it out. Don’t just take my word for it; here is how you can indulge in the tastiness:
10 peaches, peeled and cut in slices (use a combo of yellow and white peaches to add extra flavor variations)
2 cartons of fresh blackberries
6 tablespoons of sugar (can add more or less depending on how sweet you want your fruit)
4-5 tablespoons of cornstarch
A squeeze or two of lemon juice
½ cup brown sugar
½ cup old-fashioned oats
½ cup flour
½ cup of chopped pecans (optional)
6 tablespoons cold butter
A dash of cinnamon
- Preheat oven to 350°F. Grease or butter a 9”x13” pan.
- Cut and peel the peaches. Combine peaches, berries, sugar, cornstarch, and lemon juice in a large mixing bowl. Delicately toss ingredients together until all fruit is covered in the sugar and cornstarch mixture. Add fruit to the baking dish, scrapping the sides of the bowl to make sure all ingredients are used.
- To make the topping, combine all ingredients in a food processor. Mix the ingredients until the mixture resembles crumbles.
- Sprinkle the crumble mixture on top of the fruit. Bake for 40-45 minutes and watch for the fruit to bubble.
This crisp is best enjoyed hot and fresh out the oven. Grab a fork and dig in – you may even trick yourself into thinking your eating something super healthy!