Peach and Blueberry Crisp
User Reviews
5
Peach and Blueberry Crisp
Description
This crisp starts with mixing dry ingredients for the topping in a food processor, adding nuts and cold butter until crumbly but still textured. Without a processor, the butter can be incorporated by hand. The fruit filling combines sliced peaches, blueberries, dark brown sugar, tapioca to thicken, and flavor elements like balsamic vinegar or fresh lemon juice for brightness.
The filling is allowed to stand for 15 minutes for tapioca to absorb juices before being spread evenly in a 2-quart baking dish. The crumb topping is scattered over the fruit layer. The dish rests on a cookie sheet to catch any bubbling overflow during baking at 375°F.
This dessert offers a balance of sweet, tart fruit with a crunchy, buttery topping. Serving with vanilla ice cream or crème fraîche enhances the experience.
A food processor helps achieve the topping's texture, but traditional mixing works as well. Using toasted pecans adds deeper nutty flavor, though other nuts like almonds or walnuts are good substitutes.
Ingredients
Topping Ingredients
- 3/4 cup all-purpose flour unbleached
- 1/3 cup dark brown sugar packed
- 1 tablespoon sugar
- Pinch salt
- Pinch cinnamon
- 1/2 cup pecan I used pecans, chopped, toasted, or almonds or walnuts
- 6 tablespoons unsalted butter chilled, cut into 1-inch pieces
Filling Ingredients
- 4 peach large ripe, pitted and sliced into 12-14 pieces each
- 1 pint blueberries ripe
- 1/4 cup dark brown sugar packed
- 3 tablespoons minute tapioca (you may substitute an equal amount of chia seeds)
- Several drops balsamic vinegar I used a honey orange balsamic, aged, or fresh lemon juice
- vanilla ice cream or crème fraîche for serving
Instructions
- Place a rack in the middle of your oven and preheat to 375 degrees F. In a food processor, combine the first 5 topping ingredients - flour, brown sugar, sugar, salt, and cinnamon. Pulse a few times till ingredients are blended. Add nuts and unsalted butter to the processor. Continue to pulse till the mixture is combined and crumbly. Do not over-process-- you want some texture to the nuts and bits of butter in the mix. If you don't have a processor, you can instead mix the dry ingredients in a bowl, then add the butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly texture forms.
- To make the filling, combine all ingredients in a large bowl and stir gently till combined. Let the mixture stand for 15 minutes.
- Pour filling mixture into your baking dish and spread it in an even layer.
- Sprinkle the topping evenly over the top of the fruit filling. Place the baking dish on a cookie sheet - this will catch any overflow of fruit juice in the oven.
- Put the crisp and cookie sheet in the oven and let it bake for 50-60 minutes, turning once during baking, till the crisp is lightly browned and the fruit filling is bubbling.Remove the crisp from the oven and allow to cool for at least 15 minutes before serving. Serve the crisp warm topped with vanilla ice cream or crème fraîche.
- Store any leftover crisp in the refrigerator. Reheat before serving.
Notes
- A food processor helps blend topping ingredients quickly but mixing by hand with a pastry blender is an alternative.
- Use a shallow 2-quart ceramic or glass baking dish for even baking.
- Placing the baking dish on a cookie sheet catches overflow from the bubbling fruit mixture.
- Toasted pecans add flavor; almonds or walnuts are good alternatives for the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 6mg | 0% |
| Potassium | 249mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 30mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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