Blueberry Peach Crisp
from Fine Cooking issue #93
- 2 oz. unsalted butter, softened (plus more for pan)
- 3 oz. all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2/3 cup pecans, coarsely chopped
- 3 cups (~1 lb.) blueberries, washed, drained, and room temperature
- 3 medium peaches (~1 lb.), halved, pitted, and sliced 1/2 inch thick
- 1/4 cup granulated sugar
- 3 tbsps cornstarch
- 1/4 tsp freshly ground nutmeg
Place rack in center of oven and preheat to 375°F. Butter a 9-inch square pan (I used my 8-inch pan). For the topping, mix together flour, brown sugar, cinnamon, and 1/8 tsp of salt in a bowl. Work butter into the mixture with fingers until clumpy. Stir in the pecans. In a large bowl, toss the blueberries, peaches, granulated sugar, cornstarch, 1/8 tsp salt, and nutmeg together. Pour the fruit into the pan and level out. Sprinkle the streusel topping over the fruit. Bake for 45-50 minutes until the center is bubbling and the topping has browned. Serve warm.
Another one that I really enjoyed a while ago and need to make again is a Crock Pot Apple Crisp. I have to thank my friend Tara R. for sharing it with me. It was super easy!
Butterscotch Apple Crisp
- 6 cups sliced peeled tart apples (about 5 large)
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- Vanilla ice cream, optional
Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples. Cover and cook on low for 5 to 5-1/2 hours or until apples are tender. Serve with ice cream if desired. (source: Taste of Home)
