Blackberry & Peach Speculoos Crisp

Directions

1. For the blackberry peach filling: Peel and pit the peaches. Cut into 1-inch pieces. Put sliced peaches into a large bowl. Wash the blackberries. Add blackberries to peaches.
2. In a small bowl, add the cornstarch to the sugar, mix together. Sprinkle the sugar mixture on top of the fruit. Gently stir. Set fruit mixture aside.
3. For the crisp topping: In a food processor fitted with a metal blade, add the flour and brown sugar, sugar, speculoos cookies, and cinnamon. Pulse just a few times to combine the ingredients. I like to leave some chunks of the cookies.
4. Dice the cold butter and add to the cookie mixture and pulse several times. Pulse until the mixture holds together when pressed.
5. Carefully spoon fruit mixture into 6 8-ounce jars or a 9 x 9-inch baking dish. I like to fill my jars quite full because the fruit will shrink as it bakes. Divide the two tablespoons of butter and dot each jar of fruit with the butter. The butter probably isn't necessary, but I love how it melts and gives the fruit a buttery taste.
6. Mound as much of the crumble topping as you can on top of the fruit filling. I placed the jars on a baking sheet lined with parchment. I'm almost positive the juices are going to spill over. That's what I'm hoping for.
7. Bake in a preheated 375 degree oven for about 25 minutes. If you are baking in a larger 9 x 9-inch dish, you will probably need to bake for 30-35 minutes or until the topping is golden brown and the juices are bubbling. You can let it cool a bit or just grab a spoon and dig in. Fabulous served with vanilla ice cream.