Peach Nectarine Blueberry Crisp

It’s summer!

There’s fresh fruit everywhere just waiting to be eaten. Although peaches aren’t quite at their peak, leaving them on the counter for a day or two will soften them up a bit. Or in this case, since their being baked, the heat softens and sweetens them in the oven.

Nectarines and blueberries however are ready to eat them anyway you like! In oatmeal or pies or granola or anything else you feel like whippin’ up!

The second topic at hand is why this is a crisp and not a crumble or a cobbler. I initially called it a cobbler. But this morning, while walking to work early in the morning, holding the dish in my hand (we had an office party), I realized I didn’t know the difference!

On a restaurant dessert menu either one always sounds, looks and tastes good! But with my first crisp, I felt I owed it to myself and the yummy dish, to find out.

So what is the difference?

The difference lies in the type of topping. A crisp is a fruit dessert with a crumble or streusel topping and then baked. A cobbler is when the baked fruit dessert is topped with a biscuit type dough.

Now that we all understand the difference — onto the ingredients and directions (by the way, this is an Emily original)!


It was so good and went so fast, I didn’t have time to take a picture, so here’s the bottom of the pan! I tried to etch in with a knife “Voila” — do you see it?

Ingredients
2 nectarines, unpeeled, cut into chunks
3 peaches, unpealed, cut into chunks
1 cannister of fresh blueberries
1 tsp. lemon juice
4 tsp. cinnamon, divided
4 tsp. nutmeg, divided
2 tsp. all-spice, divided
2 T. sugar
1 cup flour (I used wheat flour and it worked great!), divided
1/2 cup plain, honey granola
1/2 cup chopped walnuts or pecans
4 T. brown sugar
6 T. butter, melted

Directions
Preheat oven to 400. Grease 8 or 9 inch square or round pan.
1. Combine peaches, nectarines, blueberries, lemon juice, 2 tsp. cinnamon, 2 tsp. nutmeg, 1 tsp
all-spice, 1/4 cup flour and sugar. Mix well and place in baking dish. Bake for 10-15 minutes
2. While that’s cooking, combine remaining 3/4 cup flour, 2 tsp. cinnamon, 2 tsp, nutmeg and 1 tsp. all-spice, walnuts/pecans, granola and brown sugar. Mix.
3. Add melted butter to walnut mixture until absorbed and crumbly.
4. Pull fruit out, evenly sprinkle crisp topping over fruit until fruit can no longer be seen.
5. Bake for 20ish minutes, or until fruit is bubbly and the topping is golden brown.

Voila! It’s delicious!

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