Fresh Fruit Crisp

Feel free to use the stone fruit of your choice with this recipe! My favorite combination is peach blueberry:

  • 1 cup of your favorite seasonal fruit: peaches, strawberries, rhubarb
  • 8 peaches plus 1 quart blueberries, or an equivalent quantity of your chosen fruits
  • 3/4 cup organic brown sugar
  • 1/4 cup organic sugar
  • 3/4 cup organic all purpose flour, Cup4Cup gluten-free flour or ½ cup buckwheat flour and ½ cup almond flour
  • 1/4 cup organic oats
  • 3 Tbsp. freshly grated nutmeg
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 1 stick of butter

Preheat oven to 400 degrees.

Slice the peaches and toss with ¼ cup of sugar and 2 tablespoons nutmeg + 2 teaspoons cinnamon – or use our own Qalat Daqqa Spice Mix (Tunisian Five Spices) in place of the cinnamon – we sell it at the Kitchen Porch Farmer’s Market stand and it is my favorite!

Place peach mixture  in a rectangular baking dish which the fruit almost fills. Sprinkle the blueberries on top of the peach mixture.

Mix the remaining dry ingredients together, including the remaining nutmeg and cinnamon or Qalat Daqqa. Add one stick of butter cut into very small pieces to dry ingredients, mixing the butter mixture together with your hands until it clumps together. Use more butter if necessary. Drop the clumps onto the fruit.

Bake for 20-30 minutes until lightly brown. Serve with ginger ice cream (or vanilla or peach or blueberry …)

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