Peachberry Crisp
Dan and I stumbled upon a peachberry pie when visiting a Pittsburgh farmers’ market earlier this year. I asked, “what exactly is peachberry?” to which the owner replied, “it’s peaches and berries mixed then baked to perfection.” So, of course we had to try it. And wow, was it good.
As a result, I wanted to recreate this delicious combination for you all. This Peachberry Crisp is bright, fresh and loaded with flavor. Not to mention, it’s easy to make. Perfect when feeding a crowd, this dessert recipe does not disappoint and comes together quickly.
Celebrate the season with this fruity peachberry crisp! If you like this recipe, try my Reese’s Cocoa Puff Krispies or my Classic Peanut Butter Blossoms.
Ingredients Needed for Peachberry Crisp
Frozen Fruit – You’ll need frozen whole strawberries, peaches, dark cherries and blueberries for this recipe. You’ll need 6.5 cups of frozen fruit total. Option to use fresh fruit.
Butter – This recipe calls for a touch of regular butter to sauté the fruit. You’ll also need cold unsalted butter for the crisp topping.
Almond Extract – This recipe calls for almond extract. I like using the almond extract because this recipe includes slightly toasted almonds in the crisp, so it really enhances the flavor. However, you can swap almond for vanilla extract of that’s what you have handy.
Lemon Juice – This recipe calls for fresh squeezed lemon juice. The fresh lemon juice cuts some of the sweetness making this a well-balanced dish. Handy citrus juicer.
Cornstarch Slurry – In a separate small measuring cup, combine cornstarch and water to form a slurry. This will help thicken the berry juices, yielding a perfectly sweet and sticky sauce.
Crisp Topping – Combine AP flour, cane sugar, cold cubed unsalted butter, and rolled oats in a mixing bowl. Use a fork or knife to cut the cold butter into the mixture. DO NOT overwork the mixture. As a final step gently fold in lightly toasted almonds into the crisp mixture.
Sea Salt – Once the crisp is baked to golden perfection, finish this dish with a pinch of flaky sea salt for an extra pop of flavor.
How to Make Peachberry Crisp
Preheat the oven to 350 degrees Fahrenheit.
Toast the Almonds
In a small nonstick skillet LIGHTLY toast the sliced almonds. Remove them from the heat and allow them completely cool.
Make the Crisp Topping
In a mixing bowl, combine AP flour, cane sugar, cubed unsalted butter, and rolled oats in a mixing bowl. Use a fork or knife to cut the unsalted butter into the mixture. DO NOT overwork the crisp mixture. Otherwise, it will form a dough ball versus being crumbly and crispy.
As a final step, gently fold in lightly toasted almonds into the crumble mixture. If the almonds are warm, they will melt the butter and impact the texture of the crumble. Make sure they are completely cool before folding them in.
Sauté the Berries
Place your pan over medium heat, add the butter. Once the butter is melted and coating the bottom of the pan, add the frozen strawberries, blueberries, dark cherries and peaches. You’ll want 6.5 cups of frozen fruit total. Option to use fresh fruit. These spatulas are great for gently stirring.
Add the cane sugar, fresh squeezed lemon juice and almond extract. Once the berries are partially thawed in the pan, add the cornstarch slurry. Simmer for 5 minutes until well combined.
Assemble and Bake
Then, add the crisp topping over the peachberry mixture and place the dish in the oven. Bake for 25-30 minutes OR until the crisp is golden brown on top and the sauce is bubbling and thickened. Let it rest for 10-15 minutes before serving. Option to add a pinch of flaky sea salt over the top.
How to Store Peachberry Crisp
Leftovers can be stored in an airtight container in the refrigerator for three to four days. Option to enjoy it cold or reheat in the microwave until warmed through. Another option is to reheat in the oven until warmed through as well.
How to Serve Fruit Crisp
Once it baked to perfection, hit it with a pinch of flaky sea salt and let it rest for 10-15 minutes before serving. Option to serve warm with a scoop of vanilla ice cream or whipped cream.
Frequently Asked Questions FAQ’s
Why do you use frozen berries? Frozen berries are harvested at peak ripeness making them perfect for pies, cobblers, crisps, crumbles and more. However, you can use fresh berries for this recipe. You’ll need 6.5 cups of fruit total.
Can I use fresh berries? Yes! You can use fresh berries instead. However, I would suggest keeping the measurements the same. Slice the fruit into medium sized pieces as it will break down when baking. Small pieces will yield a mushy crisp. Extra-large strawberries can be cut in half. However, medium berries should be left whole.
Can I use granulated sugar instead? Yes! However, cane sugar is much less processed than granulated white sugar, yet they are virtually the same from a molecular composition standpoint. In fact, the crystals of cane sugar are slightly larger and golden in color because the molasses hasn’t been fully stripped out. That said, cane sugar is 1 to 1 swap ratio with granulated white sugar. So, it is perfectly fine to swap. To read more click here.
What size pan do you use? I used the 13-inch Staub skillet for this recipe. It holds 3 liters or up to 12.5 cups. However, you can use a 9×9 square baking dish instead. It holds 8 cups which is plenty of room.
Can I use a different type of flour for the crumble? I did not test any other types of flour for this crumble.
Can I make this ahead of time? Yes, simply reheat in the oven until warmed through.
I don’t like almonds can I use another type of nut? Yes, you can use whatever you enjoy most. But pecans would be a good option.
What’s the difference between a crisp and a crumble? Crisps include rolled oats in the topping whereas crumbles do not. Cobblers have a dough topping.
Celebrate the season with this fruity peachberry crisp! If you like this recipe, try my Reese’s Cocoa Puff Krispies or my Classic Peanut Butter Blossoms.
Peachberry Crisp
Ingredients
Peachberry Filling
- 2 cups frozen peaches, about 16 ounces
- 2 cups frozen whole strawberries, about 16 ounces
- 1.25 cups frozen dark sweet cherries, about 10 ounces
- 1.25 cups frozen blueberries, about 10 ounces
- 2 tablespoons butter
- ¼ cup cane sugar
- 1.5 tablespoons lemon juice, fresh squeezed
- 1 teaspoon almond extract
- 2.5-3 teaspoons cornstarch, depending on preferred thickness, + 2 teaspoons of water to form a slurry
Crisp Topping
- ¾ cup rolled oats
- ½ cup AP flour
- ½ cup cane sugar
- ½ cup unsalted butter, 1 stick cold butter cubed
- ½ cup sliced almonds, lightly toast and cool completely
Equipment
- 1 13-inch Staub skillet
- 1 mixing bowl topping
- 1 measuring cup to mix slurry
Instructions
How to Make Peachberry Crisp
- Preheat the oven to 350 degrees Fahrenheit.
Toast the Almonds
- In a small nonstick skillet LIGHTLY toast the sliced almonds. Remove them from the heat and allow them completely cool.
Make the Crisp Topping
- In a mixing bowl, combine AP flour, cane sugar, cubed unsalted butter, and rolled oats in a mixing bowl. Use a fork or knife to cut the unsalted butter into the mixture. DO NOT overwork the crisp mixture. Otherwise, it will form a dough ball versus being crumbly and crispy.
- As a final step, gently fold in lightly toasted almonds into the crumble mixture. If the almonds are warm, they will melt the butter and impact the texture of the crumble. Make sure they are completely cool before folding them in.
Make the Peachberry Filling
- Place your pan over medium heat, add the butter. Once the butter is melted and coating the bottom of the pan, add the frozen strawberries, blueberries, dark cherries and peaches. You’ll want 6.5 cups of frozen fruit total. Option to use fresh fruit.
- Add the cane sugar, fresh squeezed lemon juice and almond extract. Once the berries are partially thawed in the pan, add the cornstarch slurry. Simmer for 5 minutes until well combined.
Assemble and Bake
- Then, add the crisp topping over the peachberry mixture and place the dish in the oven. Bake for 25-30 minutes OR until the crisp is golden brown on top and the sauce is bubbling and thickened. Let it rest for 10-15 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for three to four days. Option to enjoy it cold or reheat in the microwave until warmed through. Another option is to reheat in the oven until warmed through as well.
