Recipe By Tiffany Donnelly
Rating
Published Jun 19th
Prep 15m Cook 45m Additional - Ready In 60m
Servings 1 9x13-inch baking dish Calories 253.3

The best crisp I have ever made! Easily substituted to gluten- and/or dairy-free. Awesome with any fruit combination!

Recipe Ingredients

  • 4 cups peeled and sliced fresh peaches
  • 1 cup fresh blackberries, or more to taste
  • ½ cup gluten-free flour
  • ¼ cup white sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 cup brown sugar
  • 1 cup quick-cooking oats
  • ¾ cup gluten-free flour
  • ¾ cup butter

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Mix peaches, blackberries, 1/2 cup gluten-free flour, white sugar, lemon juice, and cinnamon together in a bowl; spread evenly into the prepared baking dish.
  3. 3 Stir brown sugar, oats, and 3/4 gluten-free flour together in a separate bowl. Cut butter into oat mixture until it resembles coarse crumbs; sprinkle evenly over berry mixture.
  4. 4 Bake in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts

  • Calories 253.3
  • Carbohydrate 35 g
  • Cholesterol 30.5 mg
  • Fat 12.5 g
  • Fiber 2.8 g
  • Protein 2.6 g
  • Saturated Fat 7.4 g
  • Sodium 87.4 mg
  • Sugar 19.6 g

Chef's Notes

Please note the difference in baking time when using the magazine version of this recipe. 

Reviews

  1. OMGosh! I wanted fruit crisp...I had a bunch of blueberries, a handful of blackberries and 1 large apple. So thats what I used. I used all purpose flour. Otherwise followed the directions as is. This was amazing!! I topped with whipped cream and thought I was in heaven! This one is a keeper
  2. This is delicious! I used fresh blueberries, strawberries and blackberries. I didn’t actually measure them. I put a pint container of each and added just a little more of the dry ingredients using gluten free flour. Yum! It tastes great hot or cold. Like eating the fruit out of a pie!
  3. I make a lot of fruit desserts but this one was amazing. I used Bobs Red Mill Gluten free flour and oats. No one could tell. Serving it in ramekins was a terrific way to make it special. Topping it with bourbon whip cream was the final touch.
  4. Best crisp I've ever made...thanks!
  5. Delicious! I also used blueberries (no local blackberries here, yet) and it turned out great! I changed the serving size to 8, which was the perfect amount for a 9 x 9 dish. I also added a big pinch of course salt to the crumble mix and then topped the finished product with another shake - Read more ...
  6. Absolutely delicious. Kids get to eat the fruit they would normally not ear.
  7. I used blueberries instead and still turned out awesome. Next time I may use more oats.
  8. This is a keeper recipe! My husband and I both loved it. I made a slight change - I used 3C of blackberries and 2C of peaches (because it's what I had on hand) and I used Almond flour. The fruit was really sweet so I would reduce amount of sugar next time . But - Read more ...
  9. I cut this down to 4 servings and used individual ramekins rather than a baking dish. I used regular AP flour as I didn't have a need to make this gluten free. We really enjoyed this! It is tart from the blackberries and sweet from the peaches and crumble. I had made this earlier in - Read more ...

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