Filling
5 cups (1 1/2 to 2 pounds) sliced peaches
1 cup (5 to 6 ounces) cherries, raspberries, blackberries or blueberries
1/4 to 1/2 cup (1 to 2 ounces) King Arthur Unbleached All-Purpose Flour OR 2 to 3 tablespoons Instant ClearJel powder (The greater amount of flour or ClearJel will yield a thicker, more "set" consistency; the lesser, a more fluid sauce)
1 1/4 cups granulated sugar
1/4 tsp salt
1 tbsp lemon juice or 1/4 teaspoon lemon oil
1/2 tsp almond extract (optional, perks up the cherry flavor!)
Topping
3/4 cup brown sugar
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
1/2 cup chopped pecans or walnuts (optional)
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup (1 stick) butter, softened
Directions
5 cups (1 1/2 to 2 pounds) sliced peaches
1 cup (5 to 6 ounces) cherries, raspberries, blackberries or blueberries
1/4 to 1/2 cup (1 to 2 ounces) King Arthur Unbleached All-Purpose Flour OR 2 to 3 tablespoons Instant ClearJel powder (The greater amount of flour or ClearJel will yield a thicker, more "set" consistency; the lesser, a more fluid sauce)
1 1/4 cups granulated sugar
1/4 tsp salt
1 tbsp lemon juice or 1/4 teaspoon lemon oil
1/2 tsp almond extract (optional, perks up the cherry flavor!)
Topping
3/4 cup brown sugar
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
1/2 cup chopped pecans or walnuts (optional)
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup (1 stick) butter, softened
Directions
- Preheat your oven to 350 F.
- Heavily grease or butter a 9 x 9-inch pan or similar-sized casserole dish.
- Whisk the flour or ClearJel with the sugar.
- Toss together the dry mixture with the peaches and lemon juice or oil.
- Place into the greased pan and sprinkle with the berries.
- Combine the brown sugar, flour, oats, nuts, and spices, then cut in the butter until the mixture is crumbly.
- Sprinkle the topping over the fruit mixture.
- Bake the crisp for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly.
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