Low-Sugar Peach & Blackberry Crisp

Sometimes you want something sweet, but not too sweet. This low-sugar peach blackberry crisp fills that need. Made with the freshest in-season fruits, this dish is the taste of summer. I used Peach Truck peaches, a local Nashville peach distributor that has the MOST delicious tasting peaches, and blackberries from the farmers market (this is key!) and a very simple oat and almond topping. Did I mention that almost anyone can make this. It is too easy not to….

Low-Sugar Peach & Blackberry Crisp:

Servings: 8-10; Prep Time: 15 minutes Cooking Time: 35-45 Minutes

Ingredients:

Filling

• 5 peaches

• 1 quart of blackberries

• 1 tbsp sugar

• 1 tsp cinnamon

• 1/2 tsp salt

• 1 tsp vanilla extract

Topping

• 1 cup oats

• 1 cup slivered almonds

• 1 tsp cinnamon

• 1 tbsp honey

• 1 tbsp butter

Instructions:

• Preheat oven to 350 F. Grease a medium baking sheet with oil or butter.

• Cut the peaches into 1-2 inch chunks. To do this, first cut all the peaches in halves. Cut along the natural dimple in the peach and continue around the circumference of the entire peach. Twist the halves apart with your hands. With a spoon or your hands, take out the pit. Then cut into slices, followed by halves. (***If you do not prefer the texture of peach peels or want a softer filling, peel the peaches first. Do this by taking whole peaches and dropping into boiling water for 10 seconds. Move the peaches to an ice bath and then when cool to touch, remove peel with hands.)

• Place peach pieces and blackberries into a large bowl. Add sugar and salt and toss to coat the fruit well. Add the cinnamon and vanilla extract, toss again.

• In a food processor, add all of the “topping” ingredients. Process until oats and almonds are broken down and the mixture is cohesive.

• Add fruit to baking pan. With hands or spoon, dollop the crisp topping evenly on top of the fruit. You may have extra (this makes a great raw granola!).

• Bake for 35-45 minutes until golden brown on top and the juices have been released from the fruit and are bubbling.

• Serve warm with fresh whipped cream or a scoop of vanilla ice cream and a sprig of mint.