Peach-Blueberry Crisp
By America's Test KitchenPublished on August 3, 2011
Time
1½ hours
Yield
Serves 6
Ingredients
Topping Mixture
6 tablespoons unbleached all-purpose flour ¼ cup light brown sugar, packed¼ cup granulated sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon table salt 5 tablespoons unsalted butter, cut into ½-inch pieces and chilled¾ cups pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand)Fruit
5 cups peaches, (peaches have been peeled, pitted, and cut into half-inch wedges), about 5 medium peaches1 cup fresh blueberries, rinsed1 tablespoon quick-cooking tapioca ¼ cup granulated sugar 1 ½ tablespoons lemon juice ½ teaspoon grated lemon zest from 1 lemonBefore You Begin
To make a larger crisp that serves 10, double all the ingredients, use a 13 x 9-inch baking pan, and bake for 55 minutes at 375 degrees, without increasing the oven temperature. Half a teaspoon of grated fresh ginger makes a nice flavor addition to all the fruits.
Instructions
- Place flour, brown sugar, sugar, cinnamon, nutmeg, and salt in food processor workbowl fitted with steel blade. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about three 4-second bursts. Add nuts and pulse until mixture resembles crumbly sand, about five 1-second bursts. Do not overprocess or mixture will take on a smooth, cookie-dough-like texture. (To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile, mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not overmix.) Refrigerate mixture while preparing fruit, at least 15 minutes.
- Toss peaches, blueberries, tapioca, sugar, lemon juice, and zest in medium bowl.
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40 minutes. Increase oven temperature to 400 degrees; bake until fruit is bubbling and topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.
for the topping
Time
1½ hoursYield
Serves 6Ingredients
Topping Mixture
6 tablespoons unbleached all-purpose flour
¼ cup light brown sugar, packed
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon table salt
5 tablespoons unsalted butter, cut into ½-inch pieces and chilled
¾ cups pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand)
Fruit
5 cups peaches, (peaches have been peeled, pitted, and cut into half-inch wedges), about 5 medium peaches
1 cup fresh blueberries, rinsed
1 tablespoon quick-cooking tapioca
¼ cup granulated sugar
1 ½ tablespoons lemon juice
½ teaspoon grated lemon zest from 1 lemon
Ingredients
Topping Mixture
6 tablespoons unbleached all-purpose flour
¼ cup light brown sugar, packed
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon table salt
5 tablespoons unsalted butter, cut into ½-inch pieces and chilled
¾ cups pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand)
Fruit
5 cups peaches, (peaches have been peeled, pitted, and cut into half-inch wedges), about 5 medium peaches
1 cup fresh blueberries, rinsed
1 tablespoon quick-cooking tapioca
¼ cup granulated sugar
1 ½ tablespoons lemon juice
½ teaspoon grated lemon zest from 1 lemon
Ingredients
Topping Mixture
6 tablespoons unbleached all-purpose flour
¼ cup light brown sugar, packed
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon table salt
5 tablespoons unsalted butter, cut into ½-inch pieces and chilled
¾ cups pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand)
Fruit
5 cups peaches, (peaches have been peeled, pitted, and cut into half-inch wedges), about 5 medium peaches
1 cup fresh blueberries, rinsed
1 tablespoon quick-cooking tapioca
¼ cup granulated sugar
1 ½ tablespoons lemon juice
½ teaspoon grated lemon zest from 1 lemon
Why This Recipe Works
We tried everything from Grape-Nuts to cookie crumbs as a topping for our fruit crisp recipe, and found the ideal topping mixture to be chopped nuts and flour. Cutting the butter into the flour is crucial in creating a crisp topping, and we found that a food processor was ideally suited to producing a mixture that resembles crumbly wet sand. We departed from traditional fruit crisp recipes by deciding against the use of a thickener for the fruit; letting the juices flow resulted in a much brighter, cleaner fruit taste. Only plums, which tend to be very juicy, needed a tablespoon of tapioca for thickening.
Before You Begin
To make a larger crisp that serves 10, double all the ingredients, use a 13 x 9-inch baking pan, and bake for 55 minutes at 375 degrees, without increasing the oven temperature. Half a teaspoon of grated fresh ginger makes a nice flavor addition to all the fruits.
Instructions
- Place flour, brown sugar, sugar, cinnamon, nutmeg, and salt in food processor workbowl fitted with steel blade. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about three 4-second bursts. Add nuts and pulse until mixture resembles crumbly sand, about five 1-second bursts. Do not overprocess or mixture will take on a smooth, cookie-dough-like texture. (To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile, mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not overmix.) Refrigerate mixture while preparing fruit, at least 15 minutes.
- Toss peaches, blueberries, tapioca, sugar, lemon juice, and zest in medium bowl.
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40 minutes. Increase oven temperature to 400 degrees; bake until fruit is bubbling and topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.
for the topping
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