Desserts
Peach and Blueberry Crisp Recipe
Servings |
MetricUS Imperial
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Ingredients
Topping
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon Salt
- 5 tablespoons cold unsalted butter cut into 1/2-inch pieces
- 3/4 cup coarsely chopped nuts such as almonds, pecans, or walnuts
Filling
- 5 cups peeled pitted, and cut into 1/3-inch wedges peaches (2 1/2 pounds) (I used 5 large peaches)
- 1 cup fresh blueberries
- 1 tablespoon quick-cooking tapioca
- 1/2 teaspoon grated zest and 1 1/2 juice from 1 lemon
- 1/4 cup granulated sugar
Ingredients
Topping
Filling
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Instructions
For the topping
- Place the flours, sugars, spices, and salt in a food processor and process briefly to combine. Add the butter and pulse 10 times, about 4 seconds for each pulse. The mixture will first look like dry sand, with large lumps of butter, then like coarse cornmeal.
- Add the nuts, then process again, four or five 1-second pulses. The topping should look like slightly clumpy wet sand. Be sure not to over-mix or the mixture will become too wet.
- Refrigerate the topping while preparing the fruit, at least 15 minutes.
- Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees.
For the filling
- Toss the peaches, blueberries, zest, tapioca, juice, and sugar in a medium bowl.
- Scrape the fruit mixture with a rubber spatula into an 8-inch square baking pan or 9-inch deep-dish pie plate.
To assemble and bake the crisp
- Distribute the chilled topping evenly over the fruit.
- Bake for 40 minutes.
- Increase the oven temperature to 400 degrees and continue baking until the fruit is bubbling and the topping turns deep golden brown, about 5 minutes more.
- Serve warm.
Recipe Notes
The crisp can be set aside at room temperature for a few hours and then reheated in a warm oven just before serving.