Blackberry Peach Fruit Crisp with Oatmeal Cookie Crumble

Blackberry Peach Fruit Crisp with Oatmeal Cookie Crumble

Course Dessert
Cuisine American

Ingredients

Filling:

  • 5 cups blackberries
  • 1 large peach, peeled and chopped
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon white sugar, optional

Topping:

  • 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

Instructions

FOR THE FILLING:

  1. 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

  1. 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.
  2. Place the fruit mixture in a 9x9-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.