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.