Peach and Mixed Berry Crisp
On Wednesday August 10, 2011 there will be a post written by yours truly on Cookie Madness! I couldn’t be any more excited about the opportunity to do a guest post for Anna while she’s on vacation. The inspiration for the post is the Ginsberg’s Alaskan cruise.
When Anna and I chatted we talked about ice cream desserts but as I did my research and thought about Alaska I kept coming back to berries. One of the recipes I was really excited about is this crisp recipe I found on Epicurious. Apparently it is on the menu at a place in Anchorage called Marx Bros. Cafe. A google search for Marx Bros. Cafe told me that if I ever get to Anchorage I will make time for a meal there.
The peach berry crisp is excellent. It didn’t make the cut for my Cookie Madness post because it was the slightest bit runny and I didn’t think the photos were very appealing. That said, it’s a very tasty dessert and one I would make again. I loved the flavors of all the fruits and the topping was nice and crisp.
My husband enjoyed this with vanilla ice cream. I ate mine straight up.
Peach and Mixed Berry Crisp (adapted by Sue at Basically Baked)
Topping
3/4 cup all purpose flour
1/2 cup (packed) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
5 tablespoons unsalted butter
Fruit layer
2 large peaches, peeled, pitted, chopped (about 2 1/2 cups)
1 1/3 cups blueberries (about 6 ounces)
1 1/3 cups raspberries (about 6 ounces)
1 1/3 cups blackberries (about 5.6 ounces)
1/2 cup sugar
2 tablespoons flour
Preheat oven to 350 degrees. Butter an 8×8 inch baking dish.
In a small bowl whisk together the dry ingredients for the topping, then add the butter and rub all of the ingredients together with the back of a spoon until the crumbs are very fine. You can also do this with your fingers but I prefer to use a spoon. Set the mixture aside.
Put all of the fruit in a separate bowl and toss it with the sugar and flour.
Place the mixture in the prepared baking dish and bake for 40 minutes stirring every ten minutes until the juices are bubbling. Bake another five minutes.
Remove from the oven. Increase the oven temperature to 400 degrees.
Top with the reserved topping mixture and bake for another 20 minutes, until the topping is golden.
Remove from the oven and cool slightly. Serve slightly warm.
Basically Baked 
August 9, 2011 at 10:11 pm |
I’m exited to read your post on Cookie Madness. What an honor!! This dessert makes my chocolate desserts look so boring!!! Plus I’m sick of chocolate!
I wonder if this fruit crisp would not be as runny if you used more flour?
August 10, 2011 at 6:50 am |
Hi Gloria!
I wondered the same thing about the flour but didn’t have time or enough eaters around to justify another batch. The peaches were exceptionally juicy so they probably warranted more flour. It was a really tasty treat and I wouldn’t hesitate to make it again.