Skip to main content

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!


Ingredients:
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

Method:
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!


Comments

Popular posts from this blog

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of