Blackberry Peach Crisp
Wow! This summer is flying by and I haven't been keeping my usual baking pace! I love to make peach and blackberry custard pies, cobblers and crisps and I am just now realizing how little baking I have done this summer. I am determined to make it up to my family over the few remaining weeks of summer break!
Last night I made a Blackberry Peach Crisp. I saw this recipe several months ago on the Food & Wine recipe site. I love apple crisp so this recipe is right up my alley. Eckert's peaches and blackberries steal the show in any dish this time of year. That being said, the crumbly topping in this recipe is divine. A combination of cinnamon, cardamom and nutmeg offer a gentle boost of flavor to Eckert's ripe and juicy fruit.
Over the weekend, Ella helped me pick some of the most beautiful peaches of the year. (I love this picture with Rosie in the background surrounded by peaches. She adores Eckert's fruit!) By Tuesday, our peaches were soft and juicy making them perfect for this recipe.
This is the peak time to pick Eckert's peaches and blackberries. We only have another week or two of blackberries. Peaches will be available for another 3-4 weeks but why wait? They are picture perfect and downright delicious right now! Visit eckerts.com for crop availability and picking hours.
Eat well this summer,
2 cups Eckert’s blackberries
2 lbs peeled and sliced ripe Eckert’s peaches
½ cup granulated sugar
2 tsp. fresh lemon juice
1 cup quick-cooking oats
¾ cup all-purpose flour
¾ cup light brown sugar
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp ground cardamom
1/8 tsp. ground nutmeg
1 stick plus 1 Tbs. cold, unsalted butter, cubed
Preheat the oven to 375 degrees. In a large bowl, gently toss the peaches, blackberries, granulated sugar and lemon juice. Pour into a 8 x 11 glass baking dish.
In a medium bowl, toss the oats with the flour, brown sugar, salt, cinnamon, cardamom and nutmeg. Using your fingers, mix in the butter until the topping is crumbly. Sprinkle topping over the fruit and bake for 50-60 minutes or until the topping is golden brown. Rest 30 minutes before serving.
I found this recipe on foodandwine.com