For many of us who grew up in the Smokies, a heavenly rite of summer passage was wandering through weeds braving the chiggers to pluck the blackberries that grew wild in vacant lots and along fences. We still anticipate the first berries of the season, even if we leave the picking to our local farmers. Either way, they’re irresistible baked into a rustic, cinnamon-scented crisp.
No crust is needed — you just pile the fruit and sugar into a baking dish or iron skillet and top with a crumbly, buttery mixture of flour, butter, brown sugar, spice, and The Old Mill Thick Table Rolled Oats for extra goodness and crunch.
If you have a few ripe peaches on hand, by all means, cut them up and throw them in. Served warm, with a big scoop of vanilla ice cream, it’s summertime in a bowl.Print
Old-Fashioned Blackberry & Peach Crisp
- Prep Time: 20 mins
- Cook Time: 42 mins
- Total Time: 1 hour 2 mins
- Yield: 8 1x
- Category: Dessert, Pies, Cobblers and Crisps
- 1 teaspoon soft butter for greasing the skillet
- 4 cups fresh blackberries
- 3 cups sliced fresh peaches
- 1/3 cup sugar
- Crisp Topping:
- 1 1/2 cups light brown sugar
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 12 tablespoons unsalted butter, cut into tablespoons
- 1 cup The Old Mill Thick Table Rolled Oats
- Place a rack in the center of the oven, and preheat the oven to 375 degrees F.
- Rub a 12-inch cast iron skillet with the butter. Toss the fruit with the sugar to combine, and turn the fruit into the skillet. Set aside.
- Make the topping: Place the brown sugar, flour, salt, and cinnamon in a mixing bowl and stir. Scatter the butter over the top and cut into the dry ingredients with two dinner knifes until it forms coarse crumbs. Fold in the oats. With your hands, crumble this mixture over the top of the fruit. Place the pan in the oven.
- Bake until the topping is golden brown, and the fruit mixture is bubbly, about 40 to 45 minutes. Serve warm with vanilla ice cream.