We love pie around here. We’re all Team Pie in the Ahern household, including Desmond, who is only 2. Pretty much every weekend of the summer, I’m making a pie. Sometimes, however, a crisp is even easier.
After years of making crisp, I found a template that works for me.
5 cup of fruit, a bit of honey, a bit of our gluten-free flour to thicken it, some salt. Done.
1 cup of our gluten-free flour, 1/2 cup of oats, some sugar, some cinnamon, butter worked into the flour. Done.
My big change this summer? I work half the butter into the flour and dot the top of crisp with the rest. It results in a slightly crisper crisp. I love that.
If you get serious about crisp, as we are here? Make up bags of crisp topping, cubes of butter included, in advance. Keep them in the freezer. Preheat the oven, chop up the fruit, and take the crisp topping out of the freezer. Dessert in 40 minutes.
Time for peach-blackberry crisp.
Prepare to bake. Heat the oven to 400°. Line a baking sheet with parchment paper. Grease an 8-inch square baking pan.
Make the fruit filling. Combine the chopped peaches, blackberries, honey, flour, and salt in a large bowl.
Make the topping. In a large bowl, whisk together the gluten-free flour, oats, brown sugar, cinnamon, and salt. Add half the cubes of butter. Using your hands, work the butter into the sugar until the butter is broken into the size of peas.
Move the fruit filling into the baking pan. Strew the topping onto the fruit filing. Add the remaining butter cubes over the top of the filling. Put the baking pan onto the prepared baking sheet.
Bake the crisp. Bake the crisp until the filling is hot and bubbly and the topping is brown and warm, about 30 minutes. Cool for 15 minutes before serving.
Feel like playing? You can use this as a template for any fruit crisp you want to make. This weekend we’re making one with 3 cups of sliced new-crop apples and the blackberries before they are entirely gone.
If you cannot eat dairy, you use shortening or coconut oil in place of the butter.