Description
Juicy market fresh peaches tossed in rich browned butter are layered with ripe, sweet berries and topped with a textural mix of oats, coconut flake and almonds that crisps up in the oven to a crunchy golden halo upon a warm bed of tender fruit.
Ingredients
Units
- butter - 1/2 cup cold and cut into 1/2" cubes + 2 tablespoons
- peaches - 4-5 (pitted and sliced)
- blackberries - 1 pint
- raspberries - 1 pint
- brown sugar - 1/2 cup (divided)
- cinnamon - 1 teaspoon
- sugar - 1/2 cup (divided)
- rolled oats - 3/4 cup
- all purpose flour - 1/2 cup
- sliced almonds - 1/2 cup
- coconut flake - 1/2 cup
- salt - 1/2 teaspoon
- tapioca startch - 2 tablespoons
- lemon - zest of 1 + 2 tablespoons of lemon juice
Instructions
- Place 2 tablespoons of butter in a cast iron skillet and heat over medium heat. Stir and swirl until the butter begins to foam up and brown bits start to form. Shut off the heat and add sliced peaches. Add 1/4 cup of the brown sugar, stir. Then stir in the cinnamon. Set aside.
- Add the oats, flour, coconut flakes, salt, 1/4 cup sugar and remaining brown sugar to a mixing bowl and mix together.
- Add the cold, cubed butter and squish with your hands to mash the butter into the dry ingredients until a crumbly texture forms.
- Add the almonds and squish until mixed.
- Chill the crisp topping in the fridge for 15 minutes.
- Preheat oven to 350°.
- Add the blackberries, raspberries, remaining sugar, lemon zest and lemon juice, and tapioca starch together in a mixing bowl, gently toss together and allow to sit for 10 minutes.
- Top the peaches evenly with the berry mix.
- Top the berries with the crisp mix.
- Bake for about 1 hour until the fruit softens and the crisp is a warm, golden color.
- Serve warm with a cold scoop of your favorite ice cream.
Notes
This simple crisp pairs really well with a whiskey & pecan pralines ice cream and/or a nip of bourbon, neat.
- Prep Time: 15 minutes
- Cook Time: 1 hour