Extra-crispy peach and blueberry crisp
Easy to make, light and delicious
Get these Ontario fruits at their peak of freshness! Crisps are also a great way to use up fruit that is almost past its prime. Be sure to remove bruises before chopping. For best results, try to cut the fruit into uniform pieces. Panko are coarse, extra-crispy bread crumbs often used in Japanese cooking. Once confined to Asian markets, these crumbs can now be found in most large, chain grocery stores. Look in the Asian section or in the regular bread crumbs/melba toast aisle.
From the Messy Baker Cookbook by Charmian Christie, which includes more than 75 delicious recipes from a real kitchen.
- ¼ cup lightly packed brown sugar
- 1 tablespoon cornstarch
- Peel of one orange, finely grated
- 3 cups pitted, peeled and chopped peaches
- 4 cups blueberries
- 1 teaspoon pure vanilla extract
- 1 ½ cups panko bread crumbs
- ½ cup light brown sugar
- ½ cup chopped hazelnuts
- ¼ teaspoon fine sea salt
- ½ cup melted butter
- Preheat oven to 350˚F
- To make the filling: In a small bowl, mix the brown sugar, cornstarch, and orange peel until combined.
- In a large bowl, place the peaches and blueberries. Sprinkle with the vanilla and toss gently to evenly distribute the fruit. Sprinkle with the sugar mixture and toss gently to coat evenly. Spoon the mixture into and 8”x8” glass baking dish. Level with the back of the spoon.
- To make the topping: In a medium bowl, toss the panko, brown sugar, hazelnuts, and salt until well combined. Pour the butter over the crumbs and toss to coat well. Spoon the crumbs evenly over the fruit. Bake for 40 to 45 minutes, or until the fruit is bubbling and the topping is crispy. Allow to cool for 30-45 minutes before serving. The crisp can be served warm or at room temperature. Eat as is or top with Chantilly cream. (sweetened whipped cream)
Serves 8-10 people
Prep time: 15 minutes
Cook time: 45 minutes