Peach And Mixed-Berry Crisp

Recipe Ingredients

2		Peaches - peeled, pitted (large)
		And chopped (abt 2 1/2 cups)
1 1/3 cups	315ml	Blueberries (abt 6 oz)
1 1/3 cups	315ml	Raspberries (abt 6 oz)
1 1/3 cups	315ml	Blackberries (abt 5.6 oz)
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	All-purpose flour - plus
3/4 cup	46g / 1.6oz	All-purpose flour
1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
3/4 teaspoon	3.8ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground ginger
1/4 teaspoon	1.3ml	Salt
5 tablespoons	75ml	Unsalted butter
		Butter pecan or vanilla ice cream

Recipe Instructions

Preheat oven to 350 degrees. Butter 8- by 8- by 2 1/2-inch square baking dish.

Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stirring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven. Increase oven temperature to 400 degrees.

Meanwhile, whisk remaining 3/4 cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish.

Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream.

This recipe yields 8 servings.

Source:
Bon Appetit, September 2000

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