Mary’s Tavern Recipes ~ Peaches and Berries Crisp

Brunch at the Morgans

Welcome to my tavern! Did you know that Beltaine (May 1st) marked the start of the Celtic season of summer? It sure feels like it here in my town, so I’m delighted to share a dish that’s full of the fruits of summer. Now, don’t bash me for saying it’s summer, when it’s only late spring. Of course, there are still some places dealing with chilly weather conditions, too. Yet, for now…let’s pretend. 🙂

As you can see in the picture, my husband and I spend most of our time eating our meals outdoors. We love the early mornings and evenings, especially during the summer months when the temps can soar over 100! It’s peaceful and relaxing.

I’m sharing a recipe that’s perfect for any time of day. Since there’s only two of us, I usually split the recipe in half.

What fruits are you looking forward to this late spring/early summer? Any vegetables? Do share!

PEACHES AND BERRIES CRISP

Filling:

6 cups peaches, chopped, peeled and pitted

2 cups berries (strawberries, blueberries, raspberries, blackberries, or a mix)

¼ cup sugar

2 tablespoons cornstarch

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 lemon, grated and juice

Topping:

1 ½ cups all-purpose flour

1 cup light brown sugar

¾ cup quick cooking oats

¼ cup shelled pistachios or slivered almonds

½ teaspoon salt

1 cup (2 sticks) unsalted butter, chilled and cubed

Combine all the filling ingredients in a large bowl and toss gently. Set aside for at least 10 minutes for fruit to release its juices. Preheat oven to 350 degrees. Grease a 13×9-inch baking dish.

Combine all topping ingredients in the bowl of a food processor and pulse until crumbly, about 30 seconds. When I’m in a hurry, I slice in butter and use a pastry cutter to combine.

Pour filling into prepared pan. Sprinkle your topping mixture over the fruit and press lightly with your hands on the filling. Bake for 1 hour until golden brown.