Peach-Berry Crisp
Ingredients
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
How-to
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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
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Butter the bottom and sides of an 8" or 9" baking pan or spray with non-stick coating. Preheat the oven to 350º
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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
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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
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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