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Peach berry crisp
Juicy peaches make this berry crisp unique and tasty.
YIELDS
6
TO
8
Ingredients
Fruit
- 1/4 cup (53 g) brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 6 to 8 peaches, cut into 8 wedges
- 1 pint blueberries
- 1/2 lemon, zested and juiced
- 1/2 teaspoon almond extract
Topping
- 1 cup (130 g) flour, any kind will work
- 3/4 cup (60 g) rolled oats
- 1/4 cup (25 g) slivered almonds
- 1/4 cup (53 g) brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (113 g) unsalted butter, room temperature
Directions
- Heat your oven to 400º F.
Fruit
- In a large bowl, whisk together the brown sugar, cornstarch, ginger, cinnamon, and nutmeg. Add in the peaches and blueberries along with the lemon zest, lemon juice, and almond extract, and gently stir to combine. Transfer the fruit and any juices to a cast iron skillet and set aside.
Topping
- In the same bowl, make the topping by stirring together the flour, oats, almonds, brown sugar, and salt. Cut the butter into pats and, using your fingers, mix and pinch the butter in until combined and crumbly.
Crisp
- Scatter about two-thirds of the oat mixture over the fruit. Scrunch the remaining mixture in your hand to bring it together then roughly crumble over top. Bake the crisp for 30 to 35 minutes or until the fruit is tender and the topping is golden and crisp.
- Allow the crisp to cool for at least 10 minutes before serving as is, with ice cream, vanilla yogurt, or sweetened sour cream. Enjoy!
