Peach and Blackberry Crisp
Peaches and blackberries are the stars of this easy dessert! The crunchy oats and pecans are a perfect topping that love to have ice cream or whipped cream dolloped on top. This is a dessert that will make everyone smile and agree that summertime peaches and berries are the perfect way to end any meal served indoor or out!
Servings Prep Time
10hungry friends 20minutes
Cook Time
45 to 60minutes
Servings Prep Time
10hungry friends 20minutes
Cook Time
45 to 60minutes
Ingredients
Instructions
  1. Fire up a chimney of charcoal. Prepare a 12-inch camp Dutch oven. Cut and distribute 4 tablespoons of butter into 8 pieces in the bottom of the oven.
  2. In a large bowl, add sliced peaches, blackberries, tapioca, zest from a large organic lemon, juice from large organic lemon, sugar, nutmeg and salt. Toss until all ingredients are incorporated and peaches and blackberries are covered evenly.
  3. Prepare the topping in a medium size bowl. Mix together flour, oats, brown sugar and chopped pecans. Cut in remaining 8 tablespoons of butter until it is pea-size.
  4. Pour peaches and blackberries into the 12-inch camp Dutch oven.
  5. Sprinkle oat and pecan mixture over the peaches and blackberries.
  6. Bake at 350 degrees Fahrenheit by making a ring of 9 hot charcoals underneath the oven and 15 hot charcoals around the lid of the oven. Bake for 45 minutes. If the topping is not browned and the filling isn’t bubbling up, bake for another 15 minute or until topping is crispy brown and the juices of the fruit are bubbling up.
  7. Remove the lid and set the oven out to cool for 20-30 minutes before serving. To serve, add a scoop of vanilla ice cream or a dob of whipped cream and reserved blackberries.
Recipe Notes

This recipe is all about the fruit filling so it isn’t very sweet.  You can bump up the sweetness by increasing the sugar.  If you don’t have tapioca, you can substitute 2 tablespoons corn starch to thicken up the filling.

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