Peach and Mixed Berry Crisp

Serves 8

You'll Need
  • 2 cups blueberries
  • 1 cups blackberries/raspberries/strawberries
  • 3 cups peaches, sliced
  • 1 Tbsp lemon juice
  • ¼ cup sugar
  • ¼ cup all-purpose flour

Topping

  • 1 cup rolled oats
  • ½ cup brown sugar
  • ½ cup sugar
  • ½ cup all-purpose flour
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces
  • Vanilla ice cream or yogurt
  • mint sprigs
Preparation
  • Preheat oven to 375 degrees.
  • Butter 8 – 8 oz ramekins.
  • In a large mixing bowl, combine the peaches and berries with the lemon, sugar, and flour. Spoon into prepared ramekins. Place any leftover berry mix into a small oven-proof dish.
  • Prepare the topping. In a food processor, combine the oats, flour, both sugars, salt and cinnamon. Add butter and pulse until mixture appears crumbly or use two knives to cut in the butter until coarse clumps form. Sprinkle topping evenly over the fruit.
  • Place the ramekins on a baking sheet (they will bubble over a bit). Bake in the centre of the preheated oven until the fruit is bubbling and the topping is golden brown, about 30–40 minutes.
  • Serve warm with vanilla ice-cream and a sprig of mint.

Good to know: In place of berries, choose your favourite seasonal fruit—apples, pears. Seal and freeze leftover crisp to enjoy another night.