Peach, Plum and Blueberry Crisp
The softly crisp, nutty flavored topping is the perfect foil for the sweet fruit filling in this Peach, Plum and Blueberry Crisp. Vanilla, nutmeg and butter bring added depth to the fruit, creating a desire to linger-longer over dessert.
Servings: 8 servings
Ingredients
For the Topping
- 1 ½ cups flour
- 1/4 teaspoon salt
- 3/4 cup firmly packed brown sugar
- 1/2 cup butter, melted
For the Fruit Filling
- 4 cups peeled and sliced ripe peaches
- 3 cups sliced red plums, peelings on
- 1 cup blueberries
- 2 teaspoon vanilla extract
- 1/4 cup butter, melted
- 2/3 cup white sugar
- 1/2 cup white flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375-degrees F. Butter a 9- x 9-inch baking dish; set aside.
For the Topping
- In a medium mixing bowl, whisk together flour, salt, and brown sugar. Pour ½ cup melted butter over flour mixture. By hand, stir until crumbly. Set aside while preparing fruit filling.
For the Fruit Filling
- In a large mixing bowl, gently stir together the peaches, plums and blueberries. Pour vanilla extract and melted butter over fruit and fold together.
- In medium bowl, stir together the flour, sugar, cinnamon, nutmeg and salt. Pour over fruit and stir gently until sugar/flour mixture is well incorporated.
- Turn out fruit mixture into prepared baking dish; distribute evenly. Crumble topping over fruit. Bake for 45 minutes until hot and bubbly and topping is deep golden brown. If topping is browning too quickly, lay a piece of aluminum foil over the topping without sealing the edges.
- Serve warm with vanilla ice cream, if desired. Store refrigerated for up to 3 days.
Notes
Blackberries or raspberries may be substituted for the blueberries.
Recipe inspired by Patchwork Cobbler