It’s 10am and I just ate this photo shoot. For breakfast. Don’t tell the food police, or my mother, or my kids. Or anyone else who might go all Judge Judy on me for choosing to eat fruit crisp and vanilla ice cream for the most important meal of the day. It couldn’t be helped. You’ll see.
Peaches, blueberries, and blackberries are all on sale through Tuesday night. You should run out and grab some right now and whip up this delicious, fruity, crispy, crunchy crisp! It’ll give you something to do today. It’ll keep you honest. It’ll make you smile. It’ll tempt you beyond reason tomorrow morning when breakfast time comes ‘round.
BLACK & BLUEBERRY CRISP WITH PEACHES
- 1 ½ lbs. fresh peaches, rinsed and sliced (for me this was 6 of the sale peaches, they’re small)
- 1 6 oz. container blueberries (on sale)
- 1 6 oz. container blackberries (on sale)
- 1 T. cornstarch
- 2 T. fresh lemon juice
- 1/3 c. sugar
- 2/3 c. flour
- ¾ c. brown sugar
- ½ c. old fashioned oats
- ½ t. salt
- ½ t. nutmeg (I didn’t have any and didn’t miss it)
- 1 t. cinnamon
- ¾ c. toasted pecans, chopped
- 6 T. cold butter, cut in bits
- Vanilla ice cream for serving
Preheat oven to 350. Grease a 7×11” baking pan and set aside.
Toss fruit ingredients together in a large mixing bowl. Set aside to stand while you make the topping.
In a medium mixing bowl, combine flour, brown sugar, oats, salt, nutmeg, cinnamon, and toasted pecans. Add the butter to the bowl, and cut it in with your fingers, squeezing it through your fingers to combine the mixture until it resembles a coarse meal.
Spread the fruit mixture in the prepared pan. Top with the oat mixture. Bake for 45-50 minutes, or until fruit is bubbly and topping is golden brown. Serve with vanilla ice cream if desired.Featured, Fresh, Frugal, Fabulous | June 15th, 2010