Recipe courtesy of Mary Berg
Peach Berry Crisp
Getting reviews...
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 322
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 5 g
- Sugar
- 29 g
- Protein
- 6 g
- Cholesterol
- 30 mg
- Sodium
- 72 mg
Juicy peaches make this berry crisp unique and tasty.
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 322
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 5 g
- Sugar
- 29 g
- Protein
- 6 g
- Cholesterol
- 30 mg
- Sodium
- 72 mg
Ingredients
Fruit:
Topping:
Directions
- Heat your oven to 400 degrees F.
- For the fruit: In a large bowl, whisk together the brown sugar, cornstarch, cinnamon, ginger and nutmeg. Add in the peaches and blueberries along with the lemon zest, lemon juice and almond extract and gently stir to combine. Transfer the fruit and any juices to a cast-iron skillet and set aside.
- For the topping: In the same bowl, stir together the flour, oats, almonds, brown sugar and salt. Cut the butter into pats and, using your fingers, mix and pinch the butter in until combined and crumbly.
- Scatter about two-thirds of the oat mixture over the fruit. Scrunch the remaining mixture in your hand to bring it together then roughly crumble over top. Bake the crisp until the fruit is tender and the topping is golden and crisp, 30 to 35 minutes.
- Allow the crisp to cool for at least 10 minutes before serving as is, with ice cream, vanilla yogurt or sweetened sour cream (my favorite!).
