When fresh berries and peaches are piled up at the farmers’ market, we bring home a basket and make a fruit crisp. It’s substantially easier than a pie, yet provides the crunchy, buttery goodness we love with the soft oozing fruit.
The most tedious part of this recipe is peeling the peaches, but we find that chore a bit therapeutic. After dipping the peaches in a hot water bath, their skins rub off effortlessly.
Crisps are very forgiving. Any berries can be used, including blue-berries, cherries or blackberries. Almost anything can be added to the streusel mix. Try substituting cornmeal for part of the flour or adding cinnamon, oats or any kind of nut. If the baked crisp seems too thin or runny, no worries. Unlike pie, it’s served in a bowl with dollops of vanilla ice cream or frozen yogurt. Eat it while the streusel topping is crunchy and the filling is warm.
Peach Berry Crisp
6 cups chopped peeled and pitted peaches (about 2 1/2 pounds)
2 cups ripe berries (blueberries, raspberries, blackberries or a mix)
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 lemon, finely grated rind and juice
1 1/2 cups all-purpose flour
1 cup light brown sugar
3/4 cup quick-cooking oats
1/4 cup shelled dry-roasted pistachios
1/2 teaspoon coarse salt
1 cup (2 sticks) sticks cold unsalted butter, cut into small pieces
1. To prepare fruit, combine all ingredients in a large bowl and toss gently to combine. Set aside at least 10 minutes to allow fruit to begin releasing its juices. (Mix fruit again just before using.)
2. Preheat oven to 350F. Grease a 13 x 9-inch baking dish.
3. To prepare streusel topping, combine all ingredients in a bowl; use your hands or a pastry blender to mix until evenly combined and crumbly. Or place ingredients in the bowl of a food processor and pulse until crumbly, about 30 seconds.
4. Pour fruit mixture into prepared pan. Top with streusel mixture and press lightly with your hands to compact. Bake about 1 hour, until golden brown and bubbly. Serves 10.
Per serving: 410 calories, 20g fat, 50mg chol., 4g prot., 57g carbs., 3g fiber, 100mg sodium
Photo Credit: Mark Boughton Photography / styling: Teresa Blackburn