Peach and Blackberry Hazelnut Crisp
Peaches and blackberries are natural flavor partners; fortunately they come into season at the same time (late summer). If you like fruit crisps especially juicy, reduce the flour in the fruit mixture to just a few tablespoons. I leave the skins on the peaches because they add fiber and flavor; they can be peeled if you prefer.
3 tablespoons all-purpose flour
3 tablespoons firmly packed brown sugar
4 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1/3 cup old fashioned rolled oats
1/2 cup hazelnuts, toasted, skinned, and chopped
1 pound ripe peaches, pitted and sliced
1 1/4 pounds (3 cups) blackberries or marionberries
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/3 cup all-purpose flour
3 tablespoons granulated sugar
vanilla ice cream or frozen yogurt (optional)
Preheat the oven to 350°F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
To make the hazelnut topping, in a food processor or large bowl combine the flour, sugars, cinnamon, nutmeg and salt. Add the butter pieces and pulse until they are the size of small peas. (Alternatively, blend with a pastry blender or your fingers.) Add the oats and hazelnuts, and refrigerate.
To prepare the fruit, toss the peaches, berries, lemon juice, lemon zest, flour, and sugar in a large bowl. Pour into the prepared baking dish and spinkle hazelnut topping evenly over the top.
Place the baking dish on a baking sheet and bake until the fruit is bubbly and the topping is golden, 45 minutes to 1 hour. Cool 30 minutes and serve with the ice cream.
Look for peaches that have a cream or yellow background with no sign of bruising or green around the stem. The red blush is not a sign of a ripe peach. Instead, use your nose: smell peaches at their "belly button," they should smell sweet and make you want to chomp into them. To ripen peaches quickly, store them at room temperature in a brown paper bag.