Peach-Blueberry Crisp

Name: Peach-Blueberry Crisp
Yield: Serves 6
Ingredients: 6 tablespoons, unbleached all-purpose flour; 1/4 cup, light brown sugar, packed; 1/4 cup, granulated sugar; 1/4 teaspoon, ground cinnamon; 1/4 teaspoon, ground nutmeg; 1/4 teaspoon, table salt; 5 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 3/4 cups, pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand); 5 cups, peaches, (peaches have been peeled, pitted, and cut into half-inch wedges), about 5 medium peaches; 1 cup, fresh blueberries, rinsed; 1 tablespoon, quick-cooking tapioca; 1/4 cup, granulated sugar; 1 1/2 tablespoons, lemon juice; 1/2 teaspoon, grated lemon zest from 1 lemon

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Appears in Cook's Illustrated July/August 1998

Desserts or Baked Goods

Fruit

Fruit Desserts

After testing oats, corn flakes, cookie crumbs, Grape-Nuts, graham crackers, and nuts, we found a simple way to put the crunch back in crisps.

SERVES6

TIME1½ hours

WHY THIS RECIPE WORKS

We tried everything from Grape-Nuts to cookie crumbs as a topping for our fruit crisp recipe, and found the ideal topping mixture to be chopped nuts and flour. Cutting the butter into the flour is crucial in creating a crisp topping, and we...

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