By maxxigram, member
Posted: January 19th, 2013
As simple as fruit crisps are, they're also tremendously flexible; you can create your own fruit crisp recipe combining berries, stone fruits, apples and more with crunchy toppings.
Make the Topping
Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in the butter with your fingertips until it's well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Work in the pecans with your hands until it's well-distributed. Refrigerate the topping until needed.
Make the Crisp
Heat the oven to 375 degrees F.
Put the blueberries, apples, and peaches in a large bowl. Add lemon juice. Taste the fruit and sprinkle on 1/3 to 3/4 cup sugar; for sweet, ripe fruit, use less; for tart fruit, use more.
In a small mix cornstarch, sugar and spices. Toss with the fruit. Add the almond extract and nutmeg and toss gently.
Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with the topping and bake for about 55 minutes, until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are thickened and bubbling. Let cool for 20 to 30 minutes. Serve warm.