6 peaches (about 3 pounds), peeled and cut into 1-inch slices (8 cups)
1 cup blackberries
1/3 cup granulated sugar
3 teaspoons cornstarch
2 tablespoons butter
Preheat the oven to 375°F.
To make the filling:
Mix the peach slices and blackberries together. Mix the sugar and cornstarch together and sprinkle
over the fruit mixture. Gently
stir. Fill 6 1/2-pint jars or a 9 x
13-inch baking dish. Set aside.
To make the topping:
In a food processor, pulse together the flour, the brown and
granulated sugars, Biscoff cookies and cinnamon. Add the butter and pulse until the mixture
begins to hold together.
Mound the topping over each jar of fruit. Place jars on a baking sheet lined with
parchment and bake for 25 minutes.
Serve warm with vanilla ice cream.
Makes 6 servings
Inspired by David Lebovitz “Peach Amaretti Crisp”