Peach and Triple Berry Crisp with Buttery Crumble

 

On a hot summer evening, there’s nothing better than a warm homemade crisp with cold vanilla ice cream. A berrylicious adaptation of my Mom's sensational Peach Crisp recipe, this peach and mixed berry crisp is the perfect use for wonderful in-season berries, such as strawberries, blueberries, blackberries or raspberries. Like most family recipes, it holds a special place in my heart. Mom's topping is a sweet mixture of oats, flour, brown sugar, cinnamon, nutmeg and melted butter, and bakes into a delicious buttery crispy fruit crumble. 

Peach and Triple Berry Crisp
Serves 8

4 small peaches, peeled and sliced

1 pint strawberries, washed, hulled and quartered

1 cup blueberries

1/4 cup blackberries
1/4 cup butter, melted
3/4 cup all-purpose flour
3/4 cup brown sugar
1/2 cup rolled oats
1 tsp cinnamon
1/2 tsp fresh grated nutmeg

Preheat oven to 350°F. Place the peaches, strawberries, blackberries and blueberries in an 8" buttered baking dish. For the topping, mix together flour, sugar, oats, cinnamon and nutmeg in a medium bowl. Pour the melted butter over the mixture and stir well to combine. Sprinkle the topping over the mixed fruit and bake for 35-40 minutes, until the fruit is cooked and the topping is golden brown. Serve warm or cold with a scoop of vanilla ice cream.