Is it a crisp?  Or is it a crumble?  Never quite understood the exact difference between the two, probably because they are so similar!  Apparently, a crumble has a ‘struesel’ topping whereas the crisp has a butter, sugar and oat topping.  So the inclusion of oats is what makes a crisp a crisp.

I know that it’s winter and not exactly peach and blueberry season, but I just love this combination for a crisp.  A more season appropriate crisp would be apple and pear, which I do make alot and is quite delicious.  Here’s what I love about crisps…you can use any combination of fruit you like.  It’s quite versatile.  And, you can make them ahead and keep them in the fridge, baking off when needed.  Lastly, this dessert is mostly fruit, so you can feel good about eating a second helping!

This recipe is adapted from Anne Burrell.  I like it because it’s not overly sweet and it doesn’t call for a ton of butter.  Also, I particularly like the addition of chopped almonds in the topping.  Anne has her own show now on the Food Network.  She’s a little spunky – and I like it.  I have also been to Centro Vinoteca, where she is the chef, and the food is very yummy.  It’s an open kitchen, so I was able to see her in there, cooking away, which is kinda cool.

This is what you will need to make this crisp, serving 6…

Filling

4-5 peaches, peeled and sliced

1 container blueberries

3 tablespoons all-purpose flour

1/4 cup tightly packed brown sugar

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 small lemon, juiced

Pinch kosher salt

Topping

1 1/4 cups all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup sugar

1/4 stick cold unsalted butter, cut into pea sized pieces

1/2 cup sliced almonds

Pinch kosher salt

1 to 2 tablespoons cold water

Method

Preheat the oven to 350 degrees.

For the filling – toss the peaches and blueberries in a large bowl with the lemon juice. Add the rest of the ingredients and stir to combine. Pour the filling into a baking dish.

For the topping – combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture starts to pull together.  You will know it’s ready when you can pinch a small amount of the mixture and it sticks  together.

Loosely sprinkle the topping over the fruit.  Bake for roughly 25-35 minutes, or until hot and bubbly.

Savor every spoonful because before you know it….