Springtime and delicious, fruity crisps seem to go hand, for sure!  Let’s get those fresh peaches and blackberries ready for a tart, tangy flavor and then we infuse the fruit with a little maple syrup for a perfect light and delicious crisp. Made with love from Chef Mary Stodola.   Enjoy!


Blackberry Peach Crisp



5 cups fresh peaches, sliced

3 cups fresh blackberries

2 teaspoons cornstarch

1 teaspoon vanilla

1/4 cup maple syrup

1 tablespoon lemon juice



1/2 cup unsalted butter, cut into cubes

1 cup flour

1/4 cup oatmeal

½ cup whole cane sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg



  1. Preheat oven to 350ºF Combine peaches, blackberries, cornstarch, vanilla, maple syrup, and lemon juice into a bowl and gently toss together.
  2. Butter a 9×13 or 10 x 12 rectangle pan, and add the peach blackberry mixture.
  3. In a medium bowl add flour, oatmeal, sugar, salt, cinnamon, and nutmeg.
  4. Use a pastry cutter, cut the butter pieces into the dry ingredients until pea-size lumps form.
  5. Sprinkle the crumble mixture over the fruit and bake for 35 – 40 minutes or until bubbly and golden brown on top.
  6. Let cool slightly and serve with a scoop of frozen yogurt.