No, you’re not having deja vu …. if this dish looks familiar to you it’s because I first posted it here last July and I still remember the day quite clearly: I ate the photo shoot for breakfast and made no apologies.
Even though I love trying new recipes, I’m bringing this crisp back out today. It’s the perfect time to make it - blueberries and peaches are on sale, it tastes like summer, and it’s easy like Sunday morning! I can’t think of a more perfect dessert for weekend entertaining.
Happy long weekend, everyone! See you next week.
BLACK & BLUEBERRY CRISP WITH PEACHES
- 1 ½ lbs. fresh peaches, rinsed and sliced (White Peaches are on sale)
- 1 6 oz. container blueberries (on sale)
- 1 6 oz. container blackberries
- 1 T. cornstarch
- 2 T. fresh lemon juice
- 1/3 c. sugar
- 2/3 c. flour
- ¾ c. brown sugar
- ½ c. old fashioned oats
- ½ t. salt
- ½ t. nutmeg (I didn’t have any and didn’t miss it)
- 1 t. cinnamon
- ¾ c. toasted pecans, chopped
- 6 T. cold butter, cut in bits
- Vanilla ice cream for serving (Haagen Dazs or Edy’s are on sale)
Preheat oven to 350. Grease a 7×11” baking pan and set aside.
Toss fruit ingredients together in a large mixing bowl. Set aside to stand while you make the topping.
In a medium mixing bowl, combine flour, brown sugar, oats, salt, nutmeg, cinnamon, and toasted pecans. Add the butter to the bowl, and cut it in with your fingers, squeezing it through your fingers to combine the mixture until it resembles a coarse meal.
Spread the fruit mixture in the prepared pan. Top with the oat mixture. Bake for 45-50 minutes, or until fruit is bubbly and topping is golden brown. Serve with vanilla ice cream if desired.
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