Peach & Blueberry Crisp with Spiced-Pecan Topping
by Nicole Rees
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.
Serves six.
To learn more, read the article:
Blueberries Star in Summer Desserts
2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
3 oz. (2/3 cup) all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. table salt
2/3 cup coarsely chopped pecans
3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
1/4 cup granulated sugar
3 Tbs. cornstarch
1/4 tsp. freshly ground nutmeg
Tip:
Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.
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.
Serving Suggestions
I love this crisp served with vanilla-bean ice cream.
nutrition information (per serving):
Calories
(kcal):
400;
Fat
(g):
18;
Fat Calories
(kcal):
160;
Saturated Fat
(g):
6;
Protein
(g):
4;
Monounsaturated Fat
(g):
8;
Carbohydrates
(g):
61;
Polyunsaturated Fat
(g):
3.5;
Sodium
(mg):
105;
Cholesterol
(mg):
20;
Fiber
(g):
5;
photo: Scott Phillips
From Fine Cooking 93
, pp. 72
May 7, 2008
