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.
Peach and 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
Put peaches and berries into mixing bowl.
In smaller bowl, mix sugar, flour and spices together well. Sprinkle over fruit and toss gently to combine.
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.
Set oven to 350°. While the oven is heating, make the topping.
In a medium sized bowl, whisk the flour, salt and baking powder together.
Add the chopped nuts and sugar. Stir to combine.
Cut in butter by hand and then add the oats.
Crumble the topping over the fruit evenly.
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