Peach and Blueberry Crisp
When you get your hands on good peaches or strawberries, it’s great to be able to make a fruit crisp, one of those comfort desserts everyone enjoys. But you don’t have to start a crisp from scratch if you use this trick: Keep a crisp topping in the freezer.
This topping recipe can be used immediately, stored up to two days in the refrigerator or frozen for a month. Just be sure to wrap it airtight in double plastic bags. It’s not necessary to thaw the topping before using. If the topping freezes into a mass, massage the bag to crumble it.
Here, I’ve combined two fruits in each crisp recipe, though other combinations are possible. These take advantage of summer, when peaches, blueberries and strawberries are readily available. Rhubarb, though often thought of as a springtime crop, can be found at farmers markets and grocery stores into fall.
As a thickener, I prefer quick-cooking tapioca to flour or cornstarch. It thickens the juices without clouding them or thickening them too much. The juices are always clear, slightly runny and not at all “pasty.”
Brown Sugar Crisp Topping
Place the flour, sugar, cinnamon and salt in the bowl of a food processor. Process quickly to mix, about 2 seconds. Scatter the butter and pecans over the flour. Pulse the processor on and off until the mixture is crumbly but not massing together, about 20 to 30 seconds.
Peach and Blueberry Crisp Assembly
Heat the oven to 350 degrees. Set aside a 13x9-inch baking dish.
Cut the peaches into 1/2-inch-thick slices over the baking dish (to catch juices) and place in the dish along with the blueberries, sugar, tapioca, lemon juice, vanilla, nutmeg and cinnamon. Use your hands to toss until well mixed. Let rest 20 to 30 minutes, stirring once midway. Be sure the fruit is spread evenly. Sprinkle the topping evenly over the fruit. Place the pan on a large baking sheet or large sheet of heavy-duty foil to catch any bubbling juices.
Bake until the top is browned and the juices are bubbling, 60 to 65 minutes. Let cool at least 1 hour before serving. (Alternately, cool completely. The crisp can be refrigerated overnight, covered airtight. To serve, let come to room temperature, uncovered. Reheat, uncovered, in 350-degree oven until warm, about 12 minutes.) Serve warm with small scoop of ice cream.
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