I'd love to escape on a day trip for a picnic. Since that's not going to happen anytime soon, I'll have to be content with my lovely backyard and garden. With the 4th of July holiday weekend approaching, my plans will be simple. Relaxing is the key ingredient, along with this delicious fruit crisp. Summertime fruit is one I enjoy immensely--from cherries, pears, watermelon, and peaches.
Whatever your plans, I wish you all a peaceful and safe July 4th!
PEACHES AND BERRIES CRISP
6 cups peaches, chopped, peeled and pitted
2 cups berries (strawberries, blueberries, raspberries, blackberries, or a mix)
¼ cup sugar
2 tablespoons cornstarch
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 lemon, grated and its juice
1 ½ cups all-purpose flour
1 cup light brown sugar
¾ cup quick cooking oats
¼ cup shelled pistachios or slivered almonds
½ teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cubed
Combine all the filling ingredients in a large bowl and toss gently. Set aside for at least 10 minutes for fruit to release its juices. Preheat oven to 350 degrees. Grease a 13x9-inch baking dish.
Combine all topping ingredients in the bowl of a food processor and pulse until crumbly, about 30 seconds. When I’m in a hurry, I slice in butter and use a pastry cutter to combine.
Pour filling into prepared pan. Sprinkle your topping mixture over the fruit and press lightly with your hands on the filling. Bake for 1 hour until golden brown.