The Thai and Indian flavors in this soup are delicious. a plenty of fiber and vegetables. On a chilly fall evening, it’s fantastic. The secret is to include each component gradually and give it time to mature before moving on to the next one. By doing so, the flavors will be more evenly distributed and the tofu will have a pleasant flavor.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking dish |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- 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.
- 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.
- Bake in the preheated oven until golden brown, about 45 minutes.
- Please note the difference in baking time when using the magazine version of this recipe.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 87 mg |
| Sugars | 20 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made this three times in about a week because our blackberry plants are loaded. The first 2 times I used some apple, the third time I used all blackberries only. Everyone LOVED it! I used a gluten-free flour.
Great recipe! Husband said it was the best one I’ve made. I used regular all purpose flour in the recipe. For the topping I added a teaspoon of cinnamon and a 1/4 cup of diced crystallized ginger!
I used half blackberries and half peaches. I sprinkled a little sugar over the crisp after I pulled it out of the oven. It was DIVINE! The family raved about it!
Absolutely delicious! My guests raved about it. One stated his favorite restaurant is my kitchen. Gluten-free never tasted so good!
Love this crumble topping. It can be added to any fruit.
Excellent recipe- I reduced sugar in topping to 3/4 cup and used 2/3 blackberry with 1/3 peaches plus buckwheat flour as it’s what I had. Baked about 10-15 longer than recipe required. SO GOOD
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
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!
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.
This dish was amazing! Got 5 star reviews from my kids and co-workers. I did change a couple things. First I changed out the fruit. Instead of the peaches and blackberries, I used pluots only. Secondly, I used almond flour instead of the gluten free flour. Everyone absolutely LOVED it!. Thank you!
Best crisp I’ve ever made…thanks!
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 of sea salt before baking… I felt this kept everything from being too sweet for my family’s taste. Great recipe- will definitely use again with all kinds of seasonal fruit!
I will make it again! This time I used a combo of blackberries and blueberries. I substituted coconut sugar, which has a similar texture to brown sugar.
Absolutely delicious. Kids get to eat the fruit they would normally not ear.
Like a few others I also used only blueberries – and so reduced sugar a bit as blueberries dont have the same tart taste than blackberries. I think it is a great recipe whatever berries are used anyway ! Served in individual ramekins with a little scoop of French vanilla icecream.
I used blueberries instead and still turned out awesome. Next time I may use more oats.
We loved this recipe. My husband and I are diabetics so I made a few changes. My first swap was to steel cut oats, we love them. I used stevia instead of white sugar, switched out brown sugar for a mixture of stevia with coconut palm sugar (which has a low glycemic index) and instead of white flour I used almond flour for the topping and just a little corn starch with the fruit to thicken the juices. 1/2 cup servings are an awesome breakfast or 3:00pm snack.
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 it was delicious just the same! Thank you for this recipe:-)
I had to change it up. I used 1c peaches and 3 cups blackberries (they’re in season right now). Then I tossed in another handful each of oats and brown sugar into the topping mixture, think I’ll just cut back a bit on the butter next time. Delicious! Will be making it again!
I made this with 5 cups blackberries only, and AP flour. The topping I used 1 stick butter instead of 1.5 sticks. I had a thawed pie crust I needed to use, so I did this in a 9 inch pie pan. This was suuuuper tasty! Loved the oats in the topping. It gives a little chewiness. Definitely making this one again!
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 the day, so we ate it at room temperature, but this would be even better served warm with a scoop of vanilla ice cream. Yummy!