serves
6-8
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
Fruit
- ¼ cup (53 g) brown sugar
- 3 tsp cornflour (cornstarch)
- ½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp freshly grated nutmeg
- 6-8 peaches, cut into 8 wedges
- 2 cups blueberries
- ½ lemon, zested and juiced
- ½ tsp almond extract
Topping
- 1 cup (130 g) flour, any kind will work
- ¾ cup (60 g) rolled oats
- ¼ cup (25 g) slivered almonds
- ¼ cup (53 g) brown sugar
- ¼ tsp kosher salt
- ½ cup (113 g) unsalted butter, room temperature
Cooling time: 10 minutes.
Instructions
- Heat your oven to 200°C (400°F).
- For the fruit, in a large bowl, whisk together the brown sugar, cornstarch, ginger, cinnamon and nutmeg. Add in the peaches and blueberries along with the lemon zest, lemon juice and almond extract and gently stir to combine. Transfer the fruit and any juices to a cast iron skillet and set aside.
- In the same bowl, make the topping by stirring together the flour, oats, almonds, brown sugar and salt. Cut the butter into pats and, using your fingers, mix and pinch the butter in until combined and crumbly.
- Scatter about two thirds of the oat mixture over the fruit. Scrunch the remaining mixture in your hand to bring it together then roughly crumble over top. Bake the crisp for 30 to 35 minutes or until the fruit is tender and the topping is golden and crisp.
- Allow the crisp to cool for at least 10 minutes before serving as is, with ice cream, vanilla yogurt, or sweetened sour cream (my favourite!).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
