Berry and Peach Crisp

Recipe by: Leslie Brenner

Inspired by a recipe for a nectarine and berry crisp in Lindsey Shere’s Chez Panisse Desserts, this is one of my favorite summer sweets: luscious, bursting with fruit flavor and easy to make.

You can serve it warm or room temperature; it’s terrific on its own, and 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.

Ingredients

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

Instructions

MAKE THE TOPPING:

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