Tag Archives: crisp

End of Summer Strawberry Peach Crisp

7 Sep

There is nothing that I love more than strolling through my local farmer’s market on warm summer mornings with my family and sampling the delectable varieties of peaches, plums, plots, and nectarines that the farmers display with such pride. All year I wait for the mouth-watering stone fruits to arrive, and when they finally do I take it upon myself to see how many of the juicy beauties I can eat before they disappear once more.

Now that Labor day has come and gone, summer is officially starting to come to an end. This recipe is the perfect way to savor the delicious summer berries and stone fruits before it’s too late.

Because the fruits are at their sweetest and most succulent, they do most of the work for you. Simply chop up the fruits and toss together some sugar, flour, butter, and spice and bake!

As you can probably tell by the amount of fruit this recipe calls for, it feeds a crowd. Feel free to cut the entire recipe in half for a reasonable 9 inch by 9 inch crisp, or make the whole thing and freeze the leftovers so that you can lavish in the sweetness of summer even a few months down the road.

End of Summer Strawberry Peach Crisp

Adapted from King Arthur Flour

Serves: Many (about 12-18 depending on how hungry your guests are)

Ingredients:

  • Fruit filling
    • 4 white peaches
    • 8 yellow peaches
    • 3 pounds of strawberries (about 3 pints)
    •  3/4 cup granulated sugar
    • 1/3 cup all purpose flour
    • 1/3 cup whole wheat flour
    • 1/2 teaspoon salt
    • 2 tablespoons lemon juice
    •  1 tablespoon vanilla bean paste
    •  1 teaspoon almond extract
  • Topping
    • 1  cup brown sugar
    •  1/2 cup call purpose flour
    • 1/3 cup whole wheat flour
    •  1 1/3 cup rolled oats
    •  1/2 teaspoon salt
    • 2 teaspoons cinnamon
    • 3/4 teaspoon nutmeg
    • 3/4 cup (1 ½ sticks) softened butter (or substitute coconut butter if you prefer)

Directions:

  1. Preheat oven to 350°F, then butter a 9″ x 13″ glass or cermanic baking dish.
  2. Whisk together the flours, sugar, and salt.
  3. Toss the flour mixture with the peaches, strawberries, lemon juice, vanilla, and almond extract. Then spoon the filling into the prepared pan.
  4. Use a fork to combine the brown sugar, flour, oats, and spices, then mixing in the soft butter until the mixture is crumbly.
  5. Sprinkle the topping over the fruit mixture, shaking the pan to distribute it evenly.
  6. Bake the crisp for about 50 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool briefly before serving.

***the topping makes more than needed for a 9 by 13 inch dish, so make only half a batch, or use the extra crumble on top of  oatmeal, ice cream, yogurt, muffins, or other fruit