Peaches are one of my favorite fruits. There really isn't anything better than a really, really good peach. The absolute best peaches I have ever had were on a biking winery tour in Sonoma. The tour guide's wife brought us lunch and these peaches were absolutely to die for. My family still talks about them. I found the recipe for this crisp on Food and Wine (food + wine, no brainer right??) and love making this in the summer with fresh peaches.
Ingredients:
2 pounds ripe peaches—halved, pitted and cut into 1/2-inch wedges
2 cups fresh blackberries
1/2 cup granulated sugar
2 teaspoons fresh lemon juice
1 cup quick-cooking oats
3/4 cup all-purpose flour
3/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
1 stick plus 1 tablespoon cold unsalted butter, cubed
Preparation:
1. In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice.
Transfer the fruit to an 8x11 baking dish or distribute amongst 6-8 individual ramekins.
2. In a medium bowl, toss the oats with the flour, brown sugar, salt, cinnamon, cardamom and nutmeg. Using your fingertips, mix in the butter until the topping is crumbly. Sprinkle the topping over the fruit.
3. Bake at 375 degrees for 1 hour, or until the top is golden brown and the fruit is bubbling. Let the crisp cool for at least 30 minutes before serving.
Serve warm with vanilla ice cream.
Ingredients:
2 pounds ripe peaches—halved, pitted and cut into 1/2-inch wedges
2 cups fresh blackberries
1/2 cup granulated sugar
2 teaspoons fresh lemon juice
1 cup quick-cooking oats
3/4 cup all-purpose flour
3/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
1 stick plus 1 tablespoon cold unsalted butter, cubed
Preparation:
1. In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice.
Transfer the fruit to an 8x11 baking dish or distribute amongst 6-8 individual ramekins.
2. In a medium bowl, toss the oats with the flour, brown sugar, salt, cinnamon, cardamom and nutmeg. Using your fingertips, mix in the butter until the topping is crumbly. Sprinkle the topping over the fruit.
3. Bake at 375 degrees for 1 hour, or until the top is golden brown and the fruit is bubbling. Let the crisp cool for at least 30 minutes before serving.
Serve warm with vanilla ice cream.