PREPARE THE CRISP TOPPING

1. Preheat the oven to 350°F.
2. In a medium mixing bowl, stir together the rolled oats, almond flour, light brown sugar, cinnamon, and salt.
3. Add the cold, cubed butter and toss to coat it in the dry mixture. Use your fingertips to press and rub the butter into the oat mixture for several minutes, until the topping is evenly moistened and resembles coarse, wet sand. There should be no large visible pieces of butter, and the mixture should hold together in clumps when pressed. Set aside.

PREPARE THE BLACKBERRY PEACH FILLING

1. Slice the peaches into 1⁄4- to 1⁄2-inch wedges and place them in a large mixing bowl along with the blackberries.
2. Add the granulated sugar, light brown sugar, cornstarch, cinnamon, cardamom, nutmeg, vanilla extract, and almond extract. Gently toss until the fruit is evenly coated.

BAKE THE CRISP

1. Transfer the blackberry peach filling to an 8- to 9-inch ceramic baking dish, spreading it into an even layer.
2. Sprinkle the crisp topping evenly over the fruit.
3. Bake on the middle oven rack for 40–50 minutes, tenting loosely with foil halfway through baking if the topping is browning too quickly. The crisp is done when the topping is golden brown and the fruit filling is bubbling around the edges.
4. Transfer the baking dish to a wire rack and let the crisp cool for about 30 minutes before serving.
5. Serve warm with a scoop of vanilla ice cream, if desired.