Monday, June 22, 2009

Peach and Blueberry Crisp

This was the most amazing fruit crisp I have ever had. I made it yesterday for Father's Day. I love the peach, but you could use any fruit that is in season at the time. Plums would be great, all blueberry, strawberry, apple, mixed berry, etc. The crumble on the top is the best, too. I was inspired by a Barefoot Contessa recipe. Serve with vanilla ice cream of course.

Ingredients:
5-6 peaches
1/2 cup granulated sugar, plus an 1/8 of a cup
1/2 cup brown sugar, packed, divided in half
3/4 cup all-purpose flour, plus 1 tablespoon
1/4 - 1/2 pint of blueberries
1/8 tsp salt
1/2 cup quick-cooking oats
1 stick of cold butter, diced (very important that it is cold, NOT room temperature)

Preheat the oven to 350 degrees. Butter the inside of a 1 and 1/2 quart oval baking dish. (Corningware) Immerse the peaches in boiling water for 30 seconds, then place in cold water to shock. This makes peeling the peaches easier and gets the juices flowing. Peel the peaches and cut into thick wedges. Place in a large bowl, add the 1/8 cup of sugar, 1/4 cup of the brown sugar and 1 Tbsp of flour. Toss well. Gently mix in the blueberries. Pour the mixture into the baking dish and gently smooth the top.

Now in the bowl of a standing mixer, combine the 3/4 cup flour, 1/2 cup sugar, the other 1/4 cup brown sugar, salt, oats and cold, diced butter. Mix on low with a paddle attachment. It will take a couple of minutes but the mixture will be crumbly with the butter turned pea-sized. You'll know when you see it. There is a visible change. Sprinkle evenly on top of peaches and blueberries. Bake for 1 hour until the top is golden brown and the juices are bubbly.

* The other great thing about this crisp is if you have a couple of peaches that aren't quite ripe, they'll soften when they bake.

6 comments:

  1. I just finished making this, I added some cinnamon and a dash of ginger, also threw in about a teasoon of lemon juic. It turned out beautifully.

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  2. Just made it, some how botched it. )=: I ended up with way too much topping that did not bake well. Was it because I don't have a stand-up mixer and mixed by hand (oh oh)?
    Thank you & Bon appetite!

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  3. Hi there,
    I'm not sure why your topping didn't turn out. You don't need a stand mixer. Next time you could try a hand mixer or a fork to cut the butter into the mixture. Mixing by hand shouldn't be a problem, but perhaps your body heat was the issue and didn't keep the butter cold enough. Or you may have overmixed it. Also, I always have a lot of topping too, I just pile it on.

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  4. Just made this and it was amazing. My mother-in-law who usually only takes one portion of dessert, ate two. Thank you!

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  5. Just popped this gem in the oven. More to be revealed.

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  6. So glad everyone loves this dessert! Crisps are the best and can be made with almost any fruit. Make all year round with whatever fruit is in season in your area.

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