Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.
Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.
In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.
In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.
Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.
I love this crisp served with vanilla-bean ice cream.
Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Easy and delicious. The pecans make it special
This is a good "beginning recipe" that needs to be amped-up a bit more to make it a 5* one. The flavors pop a bit more with juice from a half lemon and zest tossed in, along with a sprinkling of extra cinnamon over the fruit. I also added raspberries for additional color and flavor-mix. I added 50% more topping ingredients to the original recipe, too; I love the streusel so gotta have a lot!
I made this dish using diabetisweet a sugar substitute. It was a great hit. Loved the topping.
Wonderful - somehow this delicious treat seems both rich and light at the same time, even with vanilla ice cream. And what a relief to find a Crisp recipe that doesn't call for oatmeal, which I do like okay, but just not as coarse flakes in a dessert topping. Like another reader, I'm puzzled as to how pecans could make anything seem 'tart' - maybe the ones she used had some of the interior nut membrane clinging, or perhaps the nuts were just not fresh. At any rate, almonds or walnuts would make a fine substitute for the pecans if necessary. I'm just glad to get my hands on such a versatile and quick fruit recipe. Can't wait to try it with fresh red cherries, blackberries, or apples.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?