Peach and Berry Crisp

Is there anything better than summer fruit for a very special dessert?  This caught my eye as I was browsing my list of favorite food blogs and there was the answer to my question.  I don’t usually like fruit crisps, but this one was so appealing I had to give it a try.  And, given the fact that my neighbor had brought me some perfectly ripe peaches, I was already ahead with the ingredient list.I chose to make individual crisps in eight ounce glass jars.  Mine are Weck jars, short and wide-mouthed, and perfect for this dessert.  I filled four of them almost to the top with the fruit mixture and then packed on a lot of the crumble (everything shrinks as it bakes, so be generous).  There was some crumble leftover, but I’ll have no trouble finding a way to use it.  If you prefer, make the crisp in a large baking dish; you’ll have all the surface area you need for all that delicious topping.

The best summer fruit, and a crumbly topping of oats, hazelnuts, brown sugar, and butter.

Peach and Berry Crisp
(serves 4 very generous individual servings or 8 regular servings)
For the Fruit Mixture:
3 peaches, halved, pitted, and sliced 1/4-inch thick (about 2 generous cups)
1 cup blackberries
1 cup blueberries
1 cup strawberries, washed, hulled, and sliced in half (or quartered, if large)
1/4 to 1/3 cup sugar, depending on the sweetness of your fruit
2 tablespoons freshly-squeezed lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon ground ginger
For the Crumble Topping:
2 cups old-fashioned rolled oats
1 cup chopped hazelnuts
1/3 cup all-purpose flour
1/3 packed cup light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 stick (4 ounces) cold unsalted butter, cut into pieces
Preheat the oven to 375°F.  In a large bowl combine the fruit, sugar, lemon juice, flour, and ground ginger.  Toss gently to combine.  Make the crumble topping by combining the rolled oats, hazelnuts, flour, brown sugar, salt, cinnamon, and ginger.  Add the butter to the dry mixture and blend it in, using the tips of your fingers, until it is evenly incorporated.  Place the fruit mixture in your choice of baking dish (or individual ramekins or glasses), and top with the crumble mixture.  Bake for about 30 to 35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges of the baking container.  Set aside to cool a bit, then serve while still warm, with vanilla ice cream.
(very minimally adapted from “Vibrant Food” by Kimberley Hasselbrink)