Anyone who went to Deerfield can relate to my undying love for crisp.
Deerfield Academy is where I went to high school. It’s a boarding school in Western Massachusetts and will always always hold a special place in my heart. Particularly because their desserts were out-of-control delicious. (Yeah, my high school had amazing food… We were lucky).
Especially their crisps. Every Thursday (and some Friday’s if we were lucky) we would have crisp for dessert. Cherry crisp, apple crisp, blueberry crisp. All sorts of crisps. They were amazing and are just such a timeless American dessert.
Which is probably why I was so excited about this blackberry and peach variety. I wanted a simple, nostalgic and classic dessert. This couldn’t haven’t been more perfect. The ingredients are all pantry staples, save for the fruit which was a synch to buy at the grocery store. I was able to slip out during dinner, put the crisp in the oven and have it ready, warm and yummy right in time for the meal to be finishing up. And I just loved the combination of these two summer fruits.
This dessert has rekindled my love of crisp that stems from my Deerfield days, and I love it all the more for it. Do you have any desserts that remind you of growing up? You can totally borrow my love of crisp if you want… I wont mind :).
- 5 ripe peaches, sliced, core removed
- 3 pints blackberry
- 3 tablespoons flour
- Juice of 1 lemon
- 1 stick of butter, melted
- 1 cup flour
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Preheat oven to 350 º F. In a large bowl, mix the peaches, berries, flour and lemon juice. Pour the mixture into a 9×13 baking pan and set side. For the topping mix all of the ingredients in a large bowl until the mixture is nice and crumbly. Sprinkle evenly over the peach and berry mixture. Bake for approximately 35-40 minutes, until the topping is golden brown and the berries are nice and bubbly. Serve immediately.
Loosely adapted from The Pioneer Woman