Wednesday, June 30, 2010

Strawberry Peach Crisp

Happy Strawberry Season! I don't know about your part of the world, but here in Oregon the strawberry bounty is overwhelming. Even though I feel a little heartbroken with most of my kitchen in storage (last time I complain, I promise!), I had to give the strawberries some love.

Strawberry Peach Crisp

This recipe, inspired Mark Bittman (the man who taught me how to cook), is especially versatile. You can mix and match fresh fruit in any combination, as long as it's 6 cups' worth: berries, stone fruit, apples, you name it. Just use some extra sugar for tart fruit like rhubarb, and a bit of flour for extra-juicy fruit like berries. You can use this recipe to make your wildest fruity dreams come true.

Did I just say that?!

Strawberry Peach Crisp
Adapted from How to Cook Everything
Printable Recipe

3 cups strawberries, quartered
3 cups peaches, sliced (about 2 large peaches)
1 teaspoon ground cinnamon or apple pie spice
Juice of 1/2 lemon
2/3 cup plus 1 tablespoon brown sugar (light or dark)
5 tablespoons unsalted butter, cut into bits, plus some for the pan
1/2 cup rolled oats (not instant)
1/2 cup all-purpose flour, plus extra for juicy fruit
Dash salt

1. Heat the oven to 400 F. Toss the fruit with half the cinnamon or apple pie spice, the lemon juice, and 1 tablespoon brown sugar (and a tablespoon of flour if your fruit is juicy) and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.

2. Combine all the other ingredients, including the remaining cinnamon or apple pie spice and brown sugar, in a food processor and pulse a few times, then process a few seconds more, until everything is well incorporated but not uniform. To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork).

3. Crumble the topping over the fruit and bake until the topping is browned and the fruit is tender and bubbling, 30-40 minutes. Serve hot, warm, or at room temperature.

8 comments:

Rachael said...

You are too silly! <3

And that fruity crisp looks ah-mazing. Jealous. ;)

Maggie said...

Ooh, this looks so delish! Also, so rustic and beautiful.

Notes from the Fatty File said...

Beautiful photo! And I absolutely adore Mark Bittman. That man can do no wrong.

Emily said...

I am incredibly jealous that you're in the midst of strawberry season on the west coast. Here in PA, it has already ended. And I refuse to buy from the grocery store after enjoying ripe, plump, juicy berries! Eat some for me!

grace said...

i won't lie--i frequently have wild fruity dreams. :) they're not usually this colorful and enchanting though--lovely work!

Jenn said...

I made this last weekend and everyone LOVED it!! Thanks for posting such a tasty recipe!

Jackie said...

I made this twice, once with half mixed (frozen) berries and half fresh strawberries. The other time was with half mixed (frozen again) berries and fresh blueberries. This was amazing! Everyone really enjoyed it. We put it over some vanilla ice cream, perfect summer treat.

Zoƫ said...

I bought some blueberries and peaches at the farmer's market yesterday and really wanted to make a cobbler/crisp. This recipe was exactly what I'd been looking for. I baked it in ramekins instead of one dish and it was perfect. This was amazing, thanks!

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