A beautiful crisp, where the berries settle with the sweetness of the peach; golden, chewy and crunchy like a soft chocolate chip hazelnut cookie.
I love food that makes you feel warm, loved and cared for. Some call it down home cooking, others call it comfort food. I call it feel good food because that’s what I feel when I see it, I smell it, and taste it. Things like home baked apple pie made from apples from your garden tree, or strawberry shortcake made with berries you picked that morning. Or a cobbler, or a crisp, with lovely organic, fresh fruit, like the one we made today. On the savory side home made soups, stews, chilies.
I have so many childhood memories of waking up early Sunday mornings and going berry picking with my mom and dad, and my auntie Maria and uncle Lou. This aunt and uncle were like scouts always knowing places for berries or fishing and my uncle reminded me of and Indian scout filling us with stories of his travels to Indian tribes and his experiences with nature and animals. Great times and many wonderful stories.
Nicoletta and I were at the City Market 104 in downtown Edmonton, and I saw these beautiful Saskatoon berries at one of the fruit stands, I was flooded by all these pictures of our adventures as kids filling pails and pails with Saskatoon berries, and the reward of the fruits of our labors were these incredibly delicious Saskatoon berry pies. I loved when they just came out of the oven and quickly getting some vanilla ice cream out of the fridge to put a dollop on top of a piece. It would start to melt but I would spoon it up with the pie crust and berries and juice quickly to my mouth and the sigh escaping my lips thinking this is the life. This brings me to the dish we made today. We were asked out to a barbecue to a good friend’ s house. We were all to bring something for the feast so we decided on two things one being savory and one sweet of course. The dessert for the evening, a crisp made with the Saskatoon berries and peaches we bought at the market, and some blueberries supplied by mom’s market lol, combined with a recipe Nicoletta raves about and found at our local library, “The Messy Baker”. Here is our take on Extra Crispy Peach Saskatoon Blueberry Crisp!
The fruit, beautifully tossed with sugar and fruit juice, and zing from the zest of an orange soothed by that heavenly scented vanilla and macerated till syrupy and juicy .
The topping, a mix of granola, Panko crumbs and chopped hazelnuts, mixed with brown sugar and melted butter, which brings such a great crispiness to this dish. The Panko crumbs are amazing to use in this type of recipe and I will be using them a lot more.
To finish this beautiful crisp, a spoonful of vanilla frozen yogurt, absolutely heavenly! Served warm you get the robust flavors of the blueberries and Saskatoons settled with the smooth sweetness of the peach melded together by heat and loving hands, followed by this golden crispy crumb mix, chewy like a soft chocolate chip cookie and crunchy from the toasted hazelnuts, and that creaminess and coolness brought by the frozen yogurt. It is always a pleasure to see the people you are sharing food with emit such joy and fulfillment with each bite. I like watching and seeing the great facial gestures and sounds that are made. This one I feel is a real winner.
From our loving kitchen to yours.
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1 orange, the zest
- 3 cups pitted, peeled and chopped peaches
- 2 cups blueberry
- 1 cup saskatoon berries
- 1 teaspoon pure vanilla extract
- 1 and 1/2 panko bread crumbs
- 1/2 cup granola mix
- 1/4 cup chopped hazelnut
- 1/2 cup brown sugar
- 1/4 teaspoon fine sea salt
- 1/3 cup melted unsalted butter
- Preheat oven to 350° F.
- To make the filling: In a small bowl mix thoroughly the brown sugar, cornstarch and orange peel.
- In a large bowl place the peaches, blueberries and Saskatoon. Sprinkle with the vanilla and toss gently. Sprinkle with the sugar mixture and toss to coat evenly.
- Spoon into an 8″x8″ baking dish (or whatever you have) and level it with the back of a spoon.
- To make the topping: In a medium bow, toss the panko, granola, brown sugar, hazelnuts and salt until well combined. Pour the butter over the crumbs and toss to coat well. Spoon the crumbs evenly over the fruit. Bake for 40-45 minutes, or until the top is crispy.
- Allow to cool for 30 minutes before serving. The crisp can be served warm or at room temperature.
- Eat as is or with ice cream or like us, with vanilla frozen yogurt.
This dessert is best eaten the day it’s made. Any leftover should be covered and refrigerated. The extra crispiness can be rescued with a minute under the broiler.
- Serving Size: 8 servings