- Cooking Time: 50
- Servings: 6
- Preparation Time: 30
- 2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
- 3 oz. (2/3 cup) all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 2/3 cup coarsely chopped pecans
- 3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
- 3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
- 1/4 cup granulated sugar
- 3 Tablespoons cornstarch
- 1/4 teaspoon freshly ground nutmeg
- Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.
- Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter a 9-inch square metal or ceramic baking pan.
- In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.
- In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.
- Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit.
- Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm. I love this crisp served with vanilla-bean ice cream.
NotesUnlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings.
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