Heat the oven to 375 degrees.

In a 9×7 or 8×8 baking dish place the peaches, blackberries, and flour. Gently toss to combine and set aside (the flour will help to thicken the juices that are released during cooking).

Meanwhile, in a bowl combine all the topping ingredients except the butter and mix together. Add the butter and use your fingertips to combine everything, while breaking up the butter so it resembles pea-sized pieces.

I like to place the crisp topping back in the fridge for 10 minutes before baking because this allows the butter to get cold again which gives the crumble a nice texture.

Place the topping over the fruit followed by placing the dish on a baking sheet to collect any juices that may spill over. Put the crisp in the oven and cook for 45 minutes or until the fruit is bubbling out on the side of the dish and the crumble has a golden brown color.

Serve with ice cream.