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Peaches and berry crisp

It’s July 4th which means cold drinks, delicious food, sunning poolside and ending the day on a delicious and festive dessert. Enter this incredible fruit crisp, chock full of red strawberries, blue blueberries, accompanied by peaches (not white but definitely pale!) and topped with glorious white whipped cream.

This recipe is a spin on my apple crisp recipe. The three big changes here are that we are using peaches, strawberries and blueberries in place of apples (that might be a duh, Mary remark), we are swapping pecans and walnuts for sliced almonds, and we are only using dark brown sugar instead of light brown and granulated. The result? Nuts that pair perfectly with these fruits; in my opinion, peaches and almonds were made for one another. The crisp itself is darker and has a richer, molasses flavor, which contrasts nicely with the tartness of the berries.

Top with some whipped cream, and you have a dessert that cannot be beat. Happy 4th!

2 peaches, pitted and sliced
1/2 cup blueberries
1/2 cup strawberries, sliced
1 tablespoon flour
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon vanilla extract
4 tablespoons cold butter, diced
3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup rolled oats
1/3 cup sliced almonds

Preheat the oven to 350 degrees F.

Mix together the first 6 ingredients to create the fruit filling. Tumble into a 9 by 9 inch baking dish.

Meanwhile, whisk together the flour, sugar, cinnamon and nutmeg. Cut in the butter until the mixture resembles wet sand. Add in the vanilla and mix. Add in the oats and nuts and toss together. Pour n top of the fruit and bake in the oven for 30 minutes, until golden brown and bubbly. Serve with whipped cream!


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