When I make a crisp recipe, if it doesn’t get completely eaten the night I serve it, it’s inevitable that I will not be able to keep myself away from it. I want it for breakfast heated and drizzled with heavy cream, or I want it for dessert and heated again, but this time with a rich scoop of vanilla bean ice cream. The seasonal fruits in this easy show-stopper are a triple juicy threat.
For the Filling:
4 black plums, slightly underripe, halved and cut into ½ inch slices
4 slightly underripe peaches, halved and cut into ½ inch slices
2 cups of Driscoll’s fresh organic blackberries
3 tablespoons granulated sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon finely grated orange zest
From the Organic Authority Files
1 teaspoon vanilla extract
For the Topping:
1 ¼ cups unbleached all-purpose flour
¼ cup firmly packed dark brown sugar
¼ cup granulated sugar
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (1 stick) unsalted butter, plus 2 tablespoons
- Preheat the oven to 400 degrees.
- To make the filling, lightly butter an 8-inch square baking dish. In a large bowl, combine the plums, peaches, blackberries, sugar, flour, orange zest, and vanilla and toss to mix well. Scrape the filling into the prepared baking dish and spread the top smooth.
- To make the topping, in a medium bowl, combine the flour, brown sugar, granulated sugar, nutmeg, cinnamon, and salt and stir to mix well. Set aside. In a small saucepan over medium heat, melt the ½ cup butter.
- Pour the melted butter into the dry topping mixture and stir to moisten evenly. Spoon the topping over the filling, covering the fruit evenly and then patting the topping into an even layer with the back of the spoon or spatula. Dot the topping with the 2 tablespoons butter.
- Bake until the topping begins to brown and the juices bubble up and become syrupy, about 40 minutes. Let cool for about 20 minutes before serving with ice cream.
Recipes from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)