Berry Peach Crisp

How to Make Berry Peach Crisp

1. 1

   Step 1: Combine the fruit filling

   In a large bowl, toss the sliced peaches and mixed berries with granulated sugar, lemon juice and cornstarch until evenly coated. Let the mixture sit 5 minutes so the sugar begins to draw out juices and the cornstarch starts to thicken.

   For this step

   • 4 cupsripe peaches, peeled if desired and sliced
   • 2 cupsmixed berries (strawberries, blueberries, raspberries), fresh or thawed if frozen
   • 1/3 cupgranulated sugar
   • 1 tbspfresh lemon juice
   • 2 tbspcornstarch
   
2. 2

   Step 2: Preheat oven and transfer fruit

   Preheat oven to 375°F (190°C). Transfer the fruit mixture to an 8-inch (20 cm) square baking dish (or similarly sized shallow dish), spreading it into an even layer so it cooks uniformly.
3. 3

   Step 3: Make the oat crumble topping

   In a separate bowl combine rolled oats, all-purpose flour, packed brown sugar and ground cinnamon. Add the very cold, cubed unsalted butter and use a pastry cutter, two knives or your fingertips to work the butter into the dry ingredients until you have pea-sized crumbs and coarse streusel.

   For this step

   • 1 cuprolled (old-fashioned) oats
   • 3/4 cupall-purpose flour
   • 1/2 cuppacked light brown sugar
   • 6 tbspunsalted butter, very cold and cut into small cubes
   • 1 tspground cinnamon
   
4. 4

   Step 4: Assemble and bake

   Scatter the oat topping evenly over the fruit in the baking dish. Bake at 375°F (190°C) for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
   
5. 5

   Step 5: Cool and portion to serve

   Remove from the oven and let cool 10–15 minutes to thicken slightly. Serve warm, dividing the crisp into 6 equal portions; garnish with ice cream or whipped cream if desired.
   

1. In a large bowl, toss the sliced peaches and mixed berries with granulated sugar, lemon juice and cornstarch until evenly coated. Let the mixture sit 5 minutes so the sugar begins to draw out juices and the cornstarch starts to thicken.
2. Preheat oven to 375°F (190°C). Transfer the fruit mixture to an 8-inch (20 cm) square baking dish (or similarly sized shallow dish), spreading it into an even layer so it cooks uniformly.
3. In a separate bowl combine rolled oats, all-purpose flour, packed brown sugar and ground cinnamon. Add the very cold, cubed unsalted butter and use a pastry cutter, two knives or your fingertips to work the butter into the dry ingredients until you have pea-sized crumbs and coarse streusel.
4. Scatter the oat topping evenly over the fruit in the baking dish. Bake at 375°F (190°C) for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
5. Remove from the oven and let cool 10–15 minutes to thicken slightly. Serve warm, dividing the crisp into 6 equal portions; garnish with ice cream or whipped cream if desired.