Blackberry and Peach Crisp

8 tablespoons salted butter, room temperature, divided
6 fresh peaches*
2 cups fresh blackberries
½ cup sugar, or more to taste
2 cups old-fashioned oats
¾ cup all-purpose flour
1 cup packed brown sugar
1 ½ cups chopped pecans, optional

Preheat oven to 350 degrees. Melt 4 tablespoons butter
in a 9-by-13-inch dish in the oven until bubbly. Meanwhile,
peel and pit the peaches and slice into wedges.
Wash blackberries and pat dry.
Remove dish from oven and mix the two fruits together in the bubbling butter. This browns and “fries” the fruit before
baking. Use the 1/2 cup sugar if your fruits are not sweet enough for your taste.
For the topping, mix the oats, flour, brown sugar (and white sugar, if not already used) and remaining 4 tablespoons butter
until the mixture resembles a coarse meal. Add a bit more butter if needed for desired consistency. Mix in pecans for
additional crunch, if desired. Spread the topping mixture across the fruit and bake for about 45 minutes, until golden and
bubbly. Serve with ice cream.
*Farmer’s tip: Place peaches in boiling water for about 20 seconds, then transfer to an ice bath. This stops the cooking, and the skin will peel right off

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