This Blackberry Peach Fruit Crisp with Oatmeal Cookie Crumble is my favorite fruit crisp. Loaded with fresh juicy tart blackberries, sweet summer peaches, and topped with a crumbly oatmeal brown sugar streusel – this is the fruit crisp you want to nosh on!
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Easy to make
Part of the reason I love it is because I always have the ingredients in my cupboard. Just pick up some fresh juicy fruit, and you’re in fruity heaven!
If you love oatmeal for breakfast or brunch, you’ll want to try it in these fun and new recipes! Oatmeal cookies, Peaches and Cream Baked Oatmeal, and Baked Oatmeal with Strawberries and Raspberries.
How to top fruit crisp
Of course, I also love it because it’s so yummy. It’s perfect hot out of the oven topped with a big spoonful of vanilla ice cream. Great with some whipped cream as an after dinner treat. Divine as a breakfast start to the day topped with some vanilla yogurt. I’ve even eaten it straight out of the fridge, cold and yummy.
Recipe notes and tips
I’m pretty lucky, as the blackberries I get to use are all wild blackberries that I picked. These blackberries are a little tart, so I added the peaches and a little sugar for sweetness. Taste your fruit to see if it’s tart or sweet, and add sugar as needed.
For the brown sugar, light or dark will work – use whichever you have.
Other blackberry desserts you’ll love!
Blackberries are one of my favorite fruits, and I love to bake with them! Be sure to try my Maple – Brown Sugar – Bourbon Blackberries, Blackberry Hand Pies with Nutella, Blackberry Pie, Blackberry Curd.
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Blackberry Peach Fruit Crisp with Oatmeal Cookie Crumble Recipe
Blackberry Peach Fruit Crisp with Oatmeal Cookie Crumble
- 5 cups blackberries
- 1 large peach, peeled and chopped
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon white sugar, optional
- 1 cup brown sugar
- ¾ cup all-purpose flour
- 8 tablespoons unsalted butter, at room temperature
- 1 cup old-fashioned rolled oats
- ½ teaspoon cinnamon
FOR THE FILLING:
- Place the blackberries in a large bowl, and mash a few of them with a large spoon or fork. Stir in peaches and quick-cooking tapioca. Taste to see if the fruit needs any sugar. Set aside, and make the topping.
FOR THE TOPPING
- Whisk the brown sugar and the flour together in a large mixing bowl. Add butter, cutting it in with a pastry blender or a fork until the mixture is crumbly. Stir in oats and cinnamon, blending until clumps form.
- Place the fruit mixture in a 9×9-inch pan, and top with the crumble. Bake in a 350° F oven about 30-40 minutes, or until filling is bubbling and topping is brown and crisp. Let cool at least 15 minutes before digging in.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
I love the topping!!! YUM!!!!! This looks great!
This sounds and looks fantastic, especially that streusel topping – delicious!
Blackberry Pies are my favorite and I can just imagine how good this is with peaches also. Love the oats in the topping too.
Jeni @ Biscuits & Booze
I ADORE blackberries. This looks like a great, easy, crisp. I love how unfussy crisps are!
Oatmeal crumbles are so good, I love the crispy texture! This looks like a great combo.
Hi Debi…..A couple of months back, I made your Meyer Lemon Brulee Tart. I t was fantastic. Well today my husband picked up some wonderful blackberries. I spent some time looking for a good recipe when I remembered your pie that I had made. Well all I can say is this Blackberry Cobbler was….well…….fantastic. Thank you so much for sharing your recipes…….Linda
Hi Linda, thanks so much for the lovely comment! It made my day! 🙂 That Blackberry Cobbler is great with just about any fruit too! It’s one of my favorites that I’ve made for years! I’m so glad you stopped back and found another recipe you loved! Happy weekend to you! And thanks again! 🙂
Hi Debi….back again, checking on your crisp recipe. I am going to make for my son’s birthday day tonight….but with blueberries. Seriously I didn’t have enough of the blackberry crisp for the people who wanted to try it. Good eats news spreads quickly. Have a lovely day. Thank you again……Linda
That’s wonderful! Thanks! I went blueberry picking earlier this summer and froze a big batch of blueberries because we got so many. Maybe I should follow your lead and make blueberry crisp with them! 🙂
Wondering if you have ever frozen this recipe. I have a ton of blackberries but nobody to eat right now
Karyl, I haven’t frozen this, but it will freeze well. Though you do have a couple of options. You could freeze the berries by themselves, and use them when you have more people to eat them. To freeze berries, wash them and dry them. Then lay them on a cookie tray and into the freezer. Once frozen, you can put them in a ziptop bag or other airtight container to use later.
Or, to freeze the whole dessert after making it: bake as directed and allow to cool completely. Place the crumble in a freezer bag, or cover tightly with plastic wrap and then foil; seal, label, and freeze for up to 4 months. To serve, thaw at room temperature. If you wish to serve your dessert warm, after thawing, bake in a preheated oven 425°F oven about 15 minutes or until warmed through.