Juicy peaches make this berry crisp unique and tasty.
| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup (53 grams) brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 6 to 8 peaches, cut into 8 wedges
- 1 pint blueberries
- 1/2 lemon, zested and juiced
- 1/2 teaspoon almond extract
- 1 cup (130 grams) flour, any kind will work
- 3/4 cup (60 grams) rolled oats
- 1/4 cup (25 grams) slivered almonds
- 1/4 cup (53 grams) brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter, at room temperature
Instructions
- 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!).
Nutrition Facts
| 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 |
| 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 |
Reviews
Made this tonight and it was soooo good. I used frozen fruit and left the almonds out. I have always used cardamom in my crisps and omg ginger took it next level. Love Mary’s show and energy.