Peach and Marionberry Crisp

Our recipe for Peach and Marionberry Crisp will delight your taste-buds with the extra zing of ground cardamom and ginger. Make this dessert mid-summer using fresh-picked marionberries (blackberries) or year-long using frozen fruit.

oregon berries peach marionberry crisp


For the Topping

¾ Cup flour
½ teaspoon baking powder
½ teaspoon salt
¾ Cup butter, softened
¾ Cup brown sugar
½ Cup chopped nuts
1 ½ Cups rolled oats

For the Fruit

6 ripe peaches, sliced into 8-10 pieces over mixing bowl (if frozen, thaw first)
4 Cups (2 pints) marionberries (fresh or frozen)
¼ Cup maple syrup
3 Tablespoons flour
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger


Step 1
Put peaches and berries into mixing bowl.

Step 2
In smaller bowl, mix sugar, flour and spices together well. Sprinkle over fruit and toss gently to combine.

Step 3
Transfer to 2 qt. baking dish. You can also make individual crisps using 8 oz. baking cups. Place dish or dishes on a sheet pan to catch the drips as it bakes.

Step 4
Set oven to 350°. While the oven is heating, make the topping.

Step 5
In a medium sized bowl, whisk the flour, salt and baking powder together.

Step 6
Add the chopped nuts and sugar. Stir to combine.

Step 7
Cut in butter by hand and then add the oats.

Step 8
Crumble the topping over the fruit evenly.

Step 8
Bake for 45 minutes or until topping is golden brown and filling is bubbling.

Expert Tip – even better with: ⅓ cup candied ginger pieces, chopped