It’s the end of summer, but what better way to celebrate this season’s end than with a delicious crisp that honors late summer’s ripest fruits? You can use any kind of peach you want, as long as it’s fresh and ripe. Same goes for the blueberries. This is an easy and versatile recipe: instead of peaches, try other stone fruits (plums, pluots, nectarines, apricots, cherries) and instead of blueberries, try other berries (strawberries, blackberries, raspberries, white raspberries). Mix and match, have fun! Taste this last bit of summer.
Adapted from Barefoot Contessa
Prep time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour, 10 minutes
For the fruit:
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 tsp grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
For the crumble:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar (plain white sugar)
- 1/4 cup light brown sugar, lightly packed
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
- 1 cup old-fashioned rolled oats (optional, if you like oats!)
1. Preheat oven to 350°F.
2. (Optional step if don’t want peach skins in your crisp): Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches.
3. Slice the peaches into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes.
4. Meanwhile, line a baking pan with foil. Spoon the mixture into the baking pan.
5. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a large mixing bowl. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. If you have an electric mixer with a paddle attachment, mix on low speed until the butter is the size of peas.
6. Bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.