This summer time family favorite was made with freshly picked blackberries and peaches from our block in SE Portland. I was inspired by this delightful recipe on Food and Wine. I simplified it slightly, and it’s become a seasonal staple in our house.

Hope you get a chance to enjoy your own sweet crisp before summer fades to fall! It’s hard to believe the first day of school is just around the bend. Cheers!

Ingredients

2 cups fresh blackberries

2 pounds firm, ripe peaches – pitted and cut into 1/2 inch wedges

1/2 cup granulated sugar

2 teaspoons fresh lemon juice

1 cup quick-cooking oats

3/4 cup all-purpose flour

3/4 cup light brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 stick cold butter cubed

Preparation

Preheat the oven to 375 degrees. In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice. Transfer the fruit to an 8-by-11 inch baking dish.

In a medium bowl, toss the oats with the flour, brown sugar, salt, and cinnamon. Using your fingertips, mix in the butter until the topping is crumbly. Sprinkle the topping over the fruit and bake for 1 hour or untill the top is golden brown and the fruit is bubbling. Let the crisp cool for 30 minutes or more before serving.