Wednesday, August 20, 2014

Peach & Blueberry Crisp with Pecan Streusel Topping






A delicious Peach and Blueberry Crisp is one of my favourite ways to celebrate sweet ripe peaches and plump blueberries when they're at their best in mid to late summer. This recipe is an adaptation of my Mom's famous Peach Crisp, which like most family recipes, hold a special place in my heart. My Mom isn't a baker as such, but she has mastered some desserts really well, like her Nanaimo Squares and wonderful Fruit Crisps. Just thinking about them makes my cheeks tingle. This Peach and Blueberry Crisp topping is a sweet nutty mix of oats, brown sugar, cinnamon, butter, flour and pecans, and bakes into a buttery, nutty crispy crumble. This Crisp can be made any time of the year, but tastes best when Ontario's summer fruit are at their peak.





Peach & Blueberry Crisp with Pecan Streusel
Serves 12

For the filling:
8 peaches, peeled and sliced into 1/4-inch thick wedges
3 pints blueberries, washed
2 tbsp corn starch
1/2 cup sugar
1/2 tsp ground nutmeg
1 tsp ground cinnamon

For the topping:
1 1/2 cups all purpose flour
Pinch ground cardamom
1/2 tsp salt
1 cup brown sugar
1 1/2 cups oats
1 cup chopped pecans
1 1/2 sticks butter, melted


Preheat oven to 350°F. Combine the fruit, cornstarch, sugar, nutmeg and cinnamon in a large bowl, then transfer to a buttered baking dish. For the topping, combine the flour, cardamom, salt, brown sugar, oats and nuts in another bowl, then pour over the melted butter and mix well. Sprinkle the topping evenly over the fruit and bake for 35 to 45 minutes, until the fruit is cooked and the toping is golden brown. Serve warm or cold with a scoop of vanilla or butter pecan ice cream.