By: The editors of Relish magazine
When fresh berries and peaches are piled up at the store, bring home a basket and make a fruit crisp. It’s easier than pie, yet still delivers the crunchy, buttery goodness that goes so well with sweet fruit. This version features oats and pistachios in the topping, and you can use any berries you’d like (even frozen). Serve with vanilla ice cream, and you’ve got a taste of summer in a bowl.
Peach Berry Crisp
6 cups chopped, peeled and pitted peaches (about 2 1/2 lbs)
2 cups ripe berries (blueberries, raspberries, blackberries or a mix)
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground nutmeg
1teaspoon vanilla extract
1 lemon, finely grated rind and juice
1 1/2 cups all-purpose flour
1 cup light brown sugar
3/4cup quick-cooking oats
1/4 cup shelled dry-roasted pistachios
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, cubed and chilled
1. For filling, combine all ingredients in a large bowl and toss gently. 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. For topping, combine all ingredients in the bowl of a food processor and pulse until crumbly, about 30 seconds.
4. Pour filling into prepared pan. Top with streusel mixture and press lightly with your hands to secure filling. Bake about 1 hour, until golden brown and bubbly. Serves 10.
Recipe by Jean Kressy, Photo by Teresa Blackburn