Dessert & Baked Goods » Peach-Berry Crisp
Print RecipeIngredients
For the Fruit
- 4 cups peeled & diced peaches (from 5-6 peaches)
- 1 cup blackberries, blueberries, or raspberries
- 1 tbsp sugar
- 1 tbsp finely chopped crystallized ginger
For the Topping
- ½ cup packed brown sugar
- ¼ cup flour
- ½ cup quick-cooking oats
- 2 tbsp toasted, chopped pecans, walnuts or pistachios
- 1 tsp cinnamon
- pinch of salt
- 4 tbsp butter, room temperature
Special Equipment
- 8 or 9-inch baking pan
How-to
- To peel peaches: Bring a pot of water to a boil. With a sharp knife, slit an X in the bottom of each peach. Place each peach in the boiling water for 1-2 minutes, then carefully remove with a slotted spoon. When cool enough to handle, slip the skin off of the peaches
- Butter the bottom and sides of an 8" or 9" baking pan or spray with non-stick coating. Preheat the oven to 350º
- In a bowl, place the peaches, berries, sugar, and crystallized ginger and toss gently to combine. Transfer to greased backing pan. Use the back of spoon to spread evenly
- In a mixing bowl, mix together the brown sugar, flour, oats, walnuts, cinnamon, and salt with a fork. Cut the butter into small pieces and add to the mixing bowl. Using your fingers, work in the butter until the mixture resembles wet sand
- Sprinkle the topping evenly over the fruit. Bake until the topping is crisp and the fruit is bubbling, about 30 minutes. Serve warm with vanilla ice cream or plain yogurt
Clara Silverstein
Clara Silverstein is the author of three books, a long-time food writer in the Boston area, and Program Director of the summer Chautauqua Writers' Center. Her cookbook, The Boston Chef’s Table (Globe Pequot Press), presents more than 100 contemporary recipes from the city's top chefs, including Jody Adams, Todd English and Ming Tsai – plus a few traditional favorites. Customized for home cooks, the recipes are printed with a profile about each chef, cooking hints, and Boston food lore. Clara is also co-author of The New England Soup Factory Cookbook (Thomas Nelson), a collection of recipes from chef and company founder Marjorie Druker. A journalist for more than 20 years, Clara has published articles in Health magazine, Prevention, Runner's World, American Heritage, and the Boston Globe. When not writing, Clara runs with far more enthusiasm than speed. She finished the 2008 Boston Marathon and has also finished two other marathons, four triathlons, and several road races. Clara and her husband live near Boston with their two children.
If you've only had peaches out of a can, you don't know what you're missing. The aroma of bubbling peaches and berries baked with a nutty crispy topping will call everyone to the table. Top it with yogurt, ice cream or a hefty dollop of whipped cream and share the love.
Clara Silverstein 4 stars based on 1 reviews
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