• Cook with Love and Kosher Salt

     

peach blueberry crisp with pecan topping

This was so beautiful, but really, more importantly, scrumptious!  I brought this crisp with two other fruit desserts to a dinner party and this one was probably the most universally loved.  Fine Cooking Magazine featured this recipe months ago – it was the colors in the photo that propelled me to pull it, save it and eventually bake it.  As we spooned it out, the dessert almost glowed with blue-y purples and yellows, as well as orange and pink hues.  The pecan streusel on top added a delightful crunch and snap to this treat that paired extremely well with the soft juicy peaches and bursting blueberries.  This is great for a dinner party as you can easily reheat later in the day and serve it warm with freshly whipped cream and vanilla ice cream.  Equally good as a brunch dessert with its fruity goodness — at room temperature – also sure, paired with whipped cream and/or ice cream.  This is verrry easy to make which is an added benefit if you are a busy person who still likes to bake.  Enjoy- Double this if you want enough for a crowd – this serves only around 5-7 people (depends on portion size) – using an 8 or 9 inch square pan. peach blueberry crisp with pecan topping (adapted from Fine Cooking magazine): 3 oz (2/3 cup) all purpose flour 1/2 cup packed light brown sugar 2/3 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 oz (4 tablespoons) unsalted butter, softened 2/3 cup coarsely chopped pecans 3 cups blueberries (washed and drained on paper towels) 5 medium peaches (and or nectarines) peeled, halved, pitted and sliced 1/2 inch thick 1/4 cup sugar 2 tablespoons cornstarch 1/3 teaspoon freshly ground nutmeg 2 pinches kosher salt Preheat oven to  375 – and position rack in the center of the oven.  Lightly butter a 9 (or eight) inch pan.  Metal or ceramic – or glass as I used. In a small bowl, whisk together the flour, brown sugar, cinnamon and salt.  Cut up the butter and mix in with your hands and fingers so that the mixture readily clumps together when pressed.  Mix in the pecans.  Set aside. In a medium bowl, mix together the blueberries and prepared peaches.  In a small bowl, mix together the sugar, cornstarch and nutmeg and salt.  Next, toss this dry mixture into the fruit and mix carefully with your hands to coat. Spread the fruit (and any remaining dry mix) into the prepared pan.  Press the streusel into the fruit – in small lumps and also sprinkle all around and on top to cover. Bake until the fruit in the center bubbles – and the topping is nicely browned (I moved mine to the top rack in the oven for the last 5 minutes).  This should take about 50-57 minutes – but check before – just in case! Let cool, and serve warm.  Or reheat later in a warm oven for 10 minutes or so. Enjoy-

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4 Comments

  1. sawyer

    7 years ago

    Just curious… do you ever use preserves in cobbler or pies? I love fruit preserves. Wouldn’t it work instead of the sugar and add a gloss to the fruit? If yes, can you send a recipe that you have tried?
    Thanks.

    Reply
    • Lisi

      7 years ago

      no – i really don’t. there is nothing like fresh fruit. preserves have a lot of added sugar. makes for a very sweet filling…

      Reply
  2. Suzanne

    7 years ago

    Looks delish! Any thoughts on a butter substitute for this one since it’s only 2 oz?

    Reply
    • Lisi

      7 years ago

      you can just remove the streusel and bake it with out the topping i think is best option for dairy free. or sprinkle with a little sugar and brown sugar and spices. then have the succulent fruit and that alone is quite good too!

      Reply

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