DarlaJP Blackberry Crisp is a classic, with two peach trees (Kaweah Peach and Indian Peach) we have peaches all Summer long from early July through September. Blackberries ripen at the same time and they make a wonderful duo. My husband loves this Peach & Blackberry Crisp with homemade honey vanilla ice cream.
Fresh picked peaches, farm to table make the best desserts 
Blackberries along with Olallieberries, Raspberries and Boysenberries line the fence in our backyard
Ingredients:
- 2-3 lbs firm, ripe peaches, pitted and cut into bite size pieces
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 1 cup quick cooking steel cut oats
- 3/4 cup all purpose flour
- 3/4 cup brown sugar
- 1/2 teaspoon flake or kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup + 2 Tablespoons (1 stick + 2 Tablespoons) cold unsalted butter cut into small cubes
Preheat oven to 375 degrees.
- In a large bowl gently toss peaches and blackberries, granulated sugar and lemon juice and place into an 8 by 11 inch baking dish.
- In a separate large bowl toss together steel cut oats, flour, brown sugar, salt, cinnamon and nutmeg. Lightly mix with fingertips until the topping is crumbly. Evenly sprinkle the topping over the peaches & blackberry mixture and bake for 1 hour, the top will be golden brown and fruit should be bubbling.
- Let crisp cool for 30 minutes.
