Peach, Raspberry and Blackberry Crisp

By Hklbrries

This works best when the peaches are juicy. If they aren't, reduce the flour by a tablespoon. To peel peaches, drop them into a pan of boiling water for 10 seconds, then transfer them to a bowl of cold water. Their skins should slip right off.

Ingredients

• Topping:
• 3/4 cup brown sugar
• 2/3 cup flour
• 1/2 cup rolled oats or chopped nuts
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 tsp ground cinnamon, optional
• 6 tbsp butter, cut into 1/2-inch chunks
• Fruit:
• 2 pounds ripe peaches, peeled, pitted and sliced
• 1 cup blackberries
• 1 cup raspberries
• 1 cup sugar
• 3 tbsp flour

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 F. Butter a 2- to 2 1/2-quart baking dish.

Mix together the brown sugar, flour, oats, salt, nutmeg and cinnamon. Using your fingers or the paddle attachment of a mixer, work in the butter so that each piece is coated and you have a coarse, crumbly mixture. Set aside.

In a bowl, combine the peach slices, berries, sugar and flour; toss gently. Transfer the fruit to the baking dish and cover with the topping. Set it on a baking sheet to catch the juices and bake until the top is well-browned and the peaches are tender when pierced with a knife, about 45 minutes.