Berry and Peach Crisp

Inspired by a recipe for a nectarine and berry crisp in Chez Panisse Desserts.

This is one of my favorite summer desserts: luscious, bursting with fruit flavor and easy to make. Serve it warm or room temperature. It's crazy good topped with vanilla ice cream, whipped cream or whipped cream with some crème fraîche whipped into it. Tip: Double the amount of topping and freeze half of it so you can make the crisp in a jiff next time.

Serves 8.


For the topping:

1/2 cup slivered almonds

1 cup flour

1/3 cup sugar

1/4 cup brown sugar

1/4 teaspoon salt

Pinch of cinnamon

6 tablespoons unsalted butter, softened slightly

For the filling:

2 pounds ripe peaches, peeled, pitted and cut into 3/4-inch slices

4 cups of berries: half blackberries, half raspberries, or more or less of one or the other

1 tablespoon flour

2 tablespoons sugar


Make the topping: 

Heat the oven to 350 degrees. Place the almonds in a small baking dish and toast them for about 4 minutes, till golden. Watch carefully to make sure they don't burn. Set aside to cool.

In a medium bowl, combine the flour, two kinds of sugar, salt and cinnamon. Cut the butter into pieces, add it to the flour mixture and work it in with your fingers, rubbing it lightly into the flour. When it begins to hold together and looks like coarse meal, add the almonds and work them in.

Make the filling, assemble and bake:

Heat the oven to 375 degrees. Place the peaches and berries in a large bowl, sprinkle the flour and sugar on them and toss them to combine. Turn the mixture into a 9-inch baking dish, pie pan or gratin dish. Use the back of a large spoon to make the surface of the fruit fairly smooth. Distribute the topping evenly over the top and bake for about 35 minutes, until the top is golden-brown.