Summer Love: Plum, Blackberry, + Peach Crisp Recipe Served a la Mode
Make this ridiculously delicious plum-blackberry-peach crisp for your next summer BBQ. You'll be famous. Probably.
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. Which, btw there’s nothing wrong with. It’s made with fresh fruit, after all. 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.
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Have a bunch (bushel?) of peaches on hand? You might want to try your hand at making this grilled (yes, grilled) peach whiskey (or whiskey-free) sour with mint. It’s insanely good. I also love making homemade ice cream sandwiches in the summer.
Already have your pre-dessert menu planned, awesome for you. If you want some ideas, I’m currently obsessed with grilling margarita pizza and also grilling salmon with a simple, fresh salad. Yes, grilled is definitely my theme for the summer.
For something snackier, make this super-easy-but-also-the-freshest/best-thing-you’ll-have-all-year avocado and corn salad with cherry tomatoes (pro tip: you can totally scoop it up with chips).
How to Make This Peach Crisp w/ Plums and Blackberries
For the Fresh, Organic Fruit Filling:
For the Topping:
Method:
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.
