Friday, September 28, 2012

Peach Huckleberry Crisp

You know that go-to dessert you have in your back pocket to pull out at a moments notice? If you don't have one yet, this is it. It's a super adaptable fruit crisp recipe. I've started keeping a few bags of frozen fruit in the freezer so I can bust this out if necessary. 

This time I happened to have fresh huckleberries on hand and a bag of frozen peaches. I've also done strawberries, blueberries & blackberries. Any combo you have on hand would probably work. 

Peach Huckleberry Crisp
For the filling:
  • 1, 12 oz bag of frozen peaches
  • 3 cups fresh huckleberries
  • 1 tbsp lemon juice
  • 2 tbsp sugar
For the topping
  • 2/3 cup flour
  • 2/3 cup rolled oats
  • 2/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 6 tbsp butter, cold
1) Preheat oven to 350 degrees.

2) Mix together all the ingredients for the filling and place in a pie dish.

3) Stir together dry ingredients for the topping. Cut the butter into small pieces directly into the dry ingredients. Now, using either your hands or a pastry mixer, or a food processor if you feel like getting fancy, mix the butter into the flour/oat mixture until tiny crumbs form. 

4) Pour your crumble topping onto the fruit, distributing evenly (if it's not even or well mixed you may end up with just flour on top, which is okay just not as pretty. See below) Bake for about 45-50 minutes or until juice is bubbling and topping is golden brown 

5) Let cool for about 15 minutes, then serve with vanilla ice cream or cream pour over. It's also delicious in a bowl for breakfast because, hey, it's a serving of fruit :)


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