Any kind of fruit crisp reminds me of my Grandma – I'm a big fan of both eating and making crisps. SO much simpler than a pie recipe (no pastry!) and with an awesome oat, butter and brown sugar topping…. delish!
Submitted by Heather C and for our spring recipe contest. This recipe from “Vegetarian Cooking for Everyone” by Deborah Madison
Preheat the oven to 375F. Butter a 2-2.5 quart baking dish.
Using your fingers or the paddle attachment of a mixer, work the butter with the rest of the crisp topping ingredients above so that each piece is coated and you have a coarse, crumbly mixture. Make the topping and set aside. This will be used to cover a shallow gratin dish of sliced fruit.
2 pounds ripe peaches (in other seasons – you could use canned peaches)
1 cup blackberries
1 cup raspberries
½ cup sugar
3 tablespoons flour
To peel the peaches, drop them into a pan of boiling water for 10 seconds, then remove them to a bowl of cold water. The skins should slip right off. Slice the peaches into a large bowl, in wedges ½ inch thick; discard the stones.
Add the berries, sugar, and flour and toss gently. Transfer the fruit to the baking dish and cover with the topping. Set it on a baking sheet to catch the juices and bake until the top is well browned and the peaches are tender when pierced with a knife, about 45 minutes.