Start by assembling the topping. The recipe says it needs to sit for 20 mins. I reduced the butter by 2 tablespoons to lighten it up a little. Letting it sit did allow for the dry stuff to get all wet.
Then add your cut peaches (I didn't bother peeling mine because the skin has fiber! But some people don't like the way the skin feels when they eat it.) to a pan with sugar, flour and nutmeg. The recipe said to cook for 6 minutes but I didn't let mine cook that long. It was pretty dry and I was afraid it would burn. I'm not even sure why this step is even in the recipe. In other crisps I've made you add those ingredients to the fruit and place it in the baking pan. I think I'll try it that way next time. It may need to bake a bit longer but that's ok with me! One less sticky pan to clean!Spoon the fruit into a baking dish. The recipe called for a 9 inch square pan but I had increased the amount of peaches so I used a 9 by 13.
Sprinkle the streusel topping over the fruit. Bake in a 375 degree oven for 25 minutes.Alas, we were out of vanilla ice cream. It would have been PERFECT with that but I did have whipped cream and so I added a squirt of that. Hubby judged it the BEST cobbler I'd made in a while (it HAS been a while since I made ANY cobbler!) I had to concur. The kids are off doing charity work. We'll see what their opinion is when they get home. Below is my adaptation of the Southern Living recipe. If you try it, let me know what you think!
I still have some blackberries left. I think tomorrow I am going to try a blackberry, strawberry, cherry crisp. Stay tuned!
- 3/4 cup firmly packed light brown sugar
- 6 tblsp butter
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup sliced almonds
- 6 cups peeled and sliced fresh peaches (about 6 large)
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 2 cups fresh blackberries
- 1. Prepare Streusel: Stir together sugar and butter in a large bowl; place in microwave and heat, stirring every 15 seconds until butter is melted. Add salt, flour and almonds, and stir until blended. Let stand 20 minutes or until dry mixture is wet through.
- 2. Meanwhile, prepare Filling: Preheat oven to 375°. Stir together peaches and next 3 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, about 5 mins or less or until juices have thickened. Remove from heat, and spoon peaches into a lightly greased 9-by-13 inch glass baking dish. Top with blackberries then sprinkle streusel topping over hot peach mixture.
- 3. Bake at 375° for 25 minutes or until bubbly and golden brown.