From The Farm to Table Cookbook by Ivy Manning
Peaches and blackberries are natural flavor partners; fortunately they come into season (late summer) at the same time. If you like fruit crisps especially juicy, reduce the flour in the fruit mixture to just a few tablespoons. I leave the skins on the peaches because they add fiber and flavor; they can be peeled if you prefer.
For the hazelnut topping:
- 3 tablespoons all-purpose flour
- 3 tablespoons firmly packed brown sugar
- 4 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch salt
- 3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
- 1/3 cup rolled oats
- 1/2 cup toasted hazelnuts, skinned and chopped
For the fruit:
- 1 1/4 pounds marionberries (3 cups)
- 1 pound ripe peaches, pitted and sliced
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/3 cup all-purpose flour
- 3 tablespoons sugar
- Vanilla ice cream or frozen yogurt (optional)
- Preheat the oven to 350 degrees. Lightly spray a 2-quart baking dish with nonstick cooking spray.
- To make the topping, in a food processor or large bowl combine the flour, brown sugar, sugar, cinnamon, nutmeg, and salt. Add the butter pieces and pulse until they are the size of small peas. Alternatively, blend with a pastry blender or your fingers. Add the oats and hazelnuts and refrigerate.
- Toss the berries, peaches, lemon juice, zest, flour, and sugar in a large bowl. Pour into the prepared baking dish and sprinkle the topping evenly over the fruit.
- Place the baking dish on a baking sheet and bake until the fruit is bubbly and the topping is golden, 45 minutes to 1 hour. Cool 30 minutes and serve with the ice cream.
- Makes 8 servings.