Five years ago I shared a recipe for a delicious Peach and Blueberry Crisp, a gluten free version of a fruit crisp as the topping used oat flour instead of all-purpose flour. Apparently I like the combination of peaches and blueberries as today I am sharing a variation for a crisp featuring these two fruits. This one pays homage to the South as the topping is made with pecans instead of oatmeal. Whether you say 'pee-KAHN', 'pee-CAN', or 'pick-AHN' you won't go wrong making this Pecan Peach Blueberry Crisp. It is quite possible you will abandon all of your summer fruit crisp recipes for this one.
With blueberries and peaches just coming into full swing, they are in abundance at Farmer's Markets, roadside stands, and grocery stores. When baked in a crisp they are transformed into even sweeter bites of jammy deliciousness. Chopped pecans, butter, and brown sugar create a rich, crunchy topping, one contrasting perfectly with the baked peaches and blueberries.
It never ceases to amaze me how the flavors of fruits and nuts are taken to new levels of flavorfulness when baked. I am equally surprised when just subtle changes made to a recipe create one so novel and profoundly more spectacular. One bite of this Pecan Peach Blueberry Crisp and I realized this was the one I have been waiting for all my life. I was smitten in the first spoonful.
I genuinely believe this Pecan Peach Blueberry Crisp is crisp perfection. However, if you are looking to take up a notch, serve it with some good quality vanilla ice cream.
The beauty of fruit crisps not only lies in their ease in making, but in the simplicity of the ingredients.
The use of freshly squeezed lemon juice adds the right amount of tartness to the baked fruit. Just one tablespoon makes the right amount of difference.
Blend the crisp topping using your fingers as it is the best way to test for the consistency. If you can't squeeze the topping into small clumps with your fingers, add another tablespoon of butter. The amount of crisp topping is a little on the generous side. Use it all as it makes for a perfect fruit to topping ratio.
The crisp goes into a pre-heated 375 degree (F) oven. After baking for 30 minutes at that temperature, reduce the oven to 350 degrees (F) and continue baking for 20-25 minutes. When the topping is a beautiful golden brown and the fruit bubbles up along the sides of the pan, your crisp is done.
The fruit filling thickens up even more when you let the crisp rest for 15-30 minutes before serving. If ever there was a time when you will be rewarded for your patience, it will be giving the crisp a little time to rest after it comes out of the oven.
The use of pecans in the topping gives this rustic Pecan Peach Blueberry Crisp a bit of southern charm irresistible sophistication. Clearly you need this crisp in your life.
Fruit crisps are summer dessert perfection. And this one does not disappoint. It's definitely worth turning on the oven for, even on those hot, humid summer days. Whether it's a casual gathering or fancy dinner party, this Pecan Peach Blueberry Crisp will be a divine, memorable end to your meal.
Pecan Peach Blueberry Crisp
Serves 8
Ingredients
Crisp Topping
7 Tablespoons unsalted butter, room temperature
1 cup (132 g) all-purpose flour
3/4 cup (150 g) light brown sugar, firmly packed
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup pecans, chopped small
Fruit Mixture
2 pints (595 g) fresh blueberries
4-5 medium peaches (1 pound 3 ounces to 1 pound 6 ounces), halved, seeded and cut into 1/2" wedges
1/2 cup (100 g) granulated sugar
4 Tablespoons plus 1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1 Tablespoon freshly squeezed lemon juice
Vanilla Ice Cream
Directions
Crisp Topping
1. In a medium sized bowl add in the butter, flour, brown sugar, cinnamon, salt, and pecans.
2. Using your fingers, mix until all ingredients are combined and the mixture is crumbly. Set aside.
Fruit Mixture and Assembly
1. Preheat oven to 375 degrees (F).
2. In a small bowl, whisk together the sugar, cornstarch, and cinnamon.
3. In a large bowl, mix together the blueberries, peaches, sugar mixture, and lemon juice until the fruit is coated.
4. Lightly butter a 7" xx 11" (interior measurements).
5. Pour in the fruit mixture.
6. Evenly distribute the crisp topping over the fruit.
7. Bake for 30 minutes at 375 degrees (F). Reduce oven temperature to 350 degrees (F) and continue baking for an additional 20-25 minutes or until the topping is golden brown and the fruit is bubbling up along the edges.
8. Remove from oven and let rest 15-30 minutes before serving.
9. Spoon the Pecan Peach Blueberry Crisp in serving bowls and/or cups. Top with vanilla ice cream.
Notes: (1) I used a baking dish but you could also make the crisp in a cast iron skillet. (2) Your peaches should be ripe but not mushy. Overripe peaches do not work well. (3) Store any leftover crisp, covered, and in the refrigerator. Reheat individual servings in the microwave.