June 17, 2010

Southern Peach Blueberry Crisp



Gathering de Wits

This time of year, two of our summer favorites, peaches and blueberries, are out there for the pickings and folks, that's a good thing.

These two are perfect together - a combination coming collectively into a blissful marriage of pleasantries for all taste buds alike and exciting sparks of ecstasy for the otherwise insane wits of summer. Okay, it's a fruit dessert sprinkled with a streusel topping making for happy eating.

I think the key is to have just enough topping for taste and texture. The original recipe just didn't live up to it's name to me, I mean it turned out to be a peach blueberry sog, not a crisp. Okay, maybe the fruit was too juicy, maybe it was the way I baked it, the streusel was too strung - I don't know but I came back around, tweak it to my liking and now I'm happy with the outcome. My taste buds thanked me and my senses told me it's okay to reason out the joy of simple summer satisfaction.

Peach Blueberry Crisp
Photo from / recipe adapted from former Fine Living

2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
3 oz. (2/3 cup) all-purpose flour
1/3 cup packed light brown sugar
1 tsp. ground cinnamon
1/4 tsp. table salt, divided
2/3 cup coarsely chopped pecans
1/3 cup quick-cooking rolled oats
3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
1 tablespoon fresh lemon juice, optional (for tartness)
1/4 cup granulated sugar
3 Tbs. cornstarch
1/4 tsp. freshly ground nutmeg
    Tip: Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

    Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.

    In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans and oats.

    In a large bowl, toss the blueberries, peaches and lemon juice. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

    Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.

    13 comments :

    1. With some homemade vanilla (maybe lime ice), thsi would be a perfect summer treat.
      Definitely a must-try recipe!

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    2. a diffinite winner for me love the combo looks like a match made in heaven for sure`

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    3. Holy moly. I think this is my favorite dessert that you have made to date.

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    4. this looks beautiful. i usually avoid crisps and fruit pies in general because sogginess is not a texture i handle well, but since you mentioned avoiding it i'll have to try this out and surprise daniel with a cooked fruit treat!

      daniel will be in pcola from the 3rd-the 9th, i'll be there the 3rd-6th because i'm starting a new job. navarre isn't too far at all! if you're looking to buy seafood to cook joe patties is pretty reliable for buying seafood. If you're looking for a restaurant to eat good seafood it is a little touristy but usually pretty good. But, if you want great seafood, if you take I-10 going to navarre you can get off at exit 22 for Milton and go to Nichols Seafood on Avalon Blvd. They either catch the fish themselves or source them locally (although I'm not sure how the oil is effecting them yet). Everything is outstanding and reasonable, if your going during an oyster month (again, not sure about the oil), they get their oysters locally as well and they are incredible. Daniel's family is good friends with the owner and that's where we had our rehearsal dinner for our wedding, but trust me when I say its phenomenal.

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    5. Your improved version of this crisp looks just perfect! Love the crunchy topping!

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    6. You had me hooked with the crisp. I adore that crunchy topping. As far as I'm concerned, the crisp is the best part. :)

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    7. Love the new look Drick! I agree that a crisp needs to have a crisp topping. This looks delicious. Thanks for sharing!

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    8. peaches, bluberries and pecans how wonderful on a crisp..
      sweetlife

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    9. This looks divine... I cannot wait for peaches here to get a little sweeter... then I'll have to try this !!!

      Jessie

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    10. I'm looking forward to peaches from the sunny south. A lovely recipe, as usual from you. I have an Australian friend who adds, thin slices of unsweetened coconut to the topping and barely cooks the fruit.

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    11. I'm not much of a dessert cook, but this one looks simple enough even for me!

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    12. This is making me so jealous right now. I can have it for breakfast!

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