peach + blackberry crisp.

peach & blackberry filling
izzie & crisp

Although I did a tiny bit of cooking in France, I have been itching to get back in the kitchen. Although it was kind of nice to have a break (and I now have enough cooking inspiration to last me a lifetime), I've barely left the kitchen in the past week - yielding too many crumbles, crisps, cookies, and bars to count. One of my favorites has been this peach and blackberry crisp; in part because of how it unexpectedly oozed over the sides in shades of purple and pink, but mostly because it tasted so stinking good. I made up the recipe myself, which is risky (and often results in failure) but that much more satisfying when it turns out perfectly.

Peach + Blackberry Crisp
Fruit Mixture:
3-4 peaches, sliced
1 pint blackberries
Zest & juice from 1 lemon (or 2, if you like things tart)
2 tablespoons flour
1/3 cup sugar

2/3 cup flour
1 1/3 cup brown sugar
1/2 cup oats
1 teaspoon coarse sea salt
2 teaspoons cinnamon
1/2 stick cold butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup crushed pretzels

1. Preheat oven to 350 degrees.
2. Combine all ingredients for fruit mixture.
3. In a separate bowl, combine all ingredients for topping, adding the butter in last with a fork or your hands (I always use my hands, it's easier).
4. Pour the fruit mixture into a baking dish, spread the topping on, and bake for about 45 minutes.