Peach-and-Blackberry Crisp Recipe
"Served hot or at room temperature, nothing says summer like a fresh fruit cobbler. When the dish first comes out of the oven, the fruit juice will be a little thin, but it will thicken as the cobbler sets and cools down. Peaches and blackberries come together in this easy to assemble recipe, but feel free to substitute your favorite berries or stone fruits. You can make the crumble topping mix ahead of time and store it in the refrigerator...."
INGREDIENTS
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2 pounds ripe peaches, halved, pitted, and cut into 1⁄2-inch wedges
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3 cups fresh blackberries (15 oz.)
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1/2 cup granulated sugar
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2 tablespoons cornstarch
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2 teaspoons fresh lemon juice (from 1 small lemon)
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1 cup uncooked quick-cooking oats
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1 cup all-purpose flour
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1/3 cup honey
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1/2 teaspoon kosher salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cardamom
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1/8 teaspoon ground nutmeg
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1/2 cup plus 1 Tbsp. cold unsalted butter, cubed
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Lemon zest (optional)
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