Categories: pie- cobbler- cheesecake- crisp
Ingredients
- Filling:
- 6 cups chopped, peeled and pitted peaches
- (about 2 1/2 lbs.)
- 2 cups ripe berries (blueberries, raspberries. blackberries or a mix)
- 1/4 cup granulated sugar
- 2 Tbsp., cornstarch
- 1 tsp. nutmeg
- 1 tsp. vanilla
- 1 lemon, finely grated rind and juice
- Topping:
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar
- 3/4 cup quick-cooking oats
- 1/4 cup shelled dry-roasted pistachios
- 1/2 tsp. coarse salt
- 1 cup (2 sticks) unsalted butter, cubed and chilled
Directions
- For filling, combine all ingredients in a large bowl and toss gently. Set aside at least 10 minutes to allow fruit to begin releasing its juices. Mix fruit again just before using.
- Preheat oven to 350 degrees. Grease a 13 × 9 inch baking dish.
- For topping, combine all ingredients in the bowl of a food processor and pulse until crumbly, about 30 seconds.
- Pour filling into prepared pan. Top with streusel mixture and press lightly with your hands to secure filling. Bake about 1 hour, until golden brown and bubbly.