One of the big topics in food blogging today is attribution—recognizing the creator of the original recipe in your post. We honor each other by linking back to the inspirational recipe that spoke to us and said, “Me. Make me. I’m delicious!”
I do have some attributions for this recipe but first let’s just acknowledge that a Google search for Peach Berry Crisp yields 80,000 returns. That’s specifically “peach berry crisp”. Needless to say, crisps are pretty popular.
So, who would I say inspired this recipe?
My number one attribution: Mother Nature. She tempted me with luscious juicy New Jersey peaches, plump blackberries, and firm blond raspberries. She provided the oats, sugar, and flour. She did everything but mix them all together and put them in the oven.
My number two attribution: Isabel Ely Lord. Very little is written about her but apparently she wrote the cookbook, Every Body’s Cookbook: A Comprehensive Manual of Home Cookery in 1921. That’s where, according to Wikipedia, apple crisp is first mentioned. Thank you, Isabel.
My number three attribution: Twitter and About.com and Foodgawker and Tastespotting and Google. That’s where I talk about food, see pictures of food, and read about food. All. The. Time. It makes me hungry. It’s where my friends inspire me with their chatter and keep my foodie synapses popping.
Before we get to the recipe I’d like to share my thoughts on crisps. I really don’t think you need a recipe—just a general road map. Some fruit, sugar, flour, and “butter”. Maybe a little of this (lemon juice?), a little of that (spices?). Pop it in a moderate oven until the fruit is bubbly and the top is beautifully browned. That’s pretty much it. Easy.
I am always inspired by my gluten-free friends because of their creativity and joie de vivre. A few of them have crisp and crumble recipes you might enjoy:
Please post a link to your fruit crisp, cobbler, slump, or buckle in the comments below!
Peach Berry Crisp
Preheat the oven to 350 degrees.
Place into a medium bowl:
3 large peaches, peeled, sliced and each slice cut in half again
1 1/2 cups mixed blackberries, raspberries, and/or blueberries (more or less to your liking)
Sprinkle the fruit with and mix together:
1 tablespoon tapioca starch
1 tablespoon brown sugar
1 teaspoon lemon
Spoon the fruit mixture into the bottom of a deep dish pie plate.
In a separate bowl stir together:
1 cup GF rolled oats
3/4 cup almond flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
a pinch each of nutmeg and salt
Add to the oat mixture and combine with a fork until crumbly:
3 tablespoons Earth Balance
Place the crumble mixture on top of the fruit. Pop in the oven for 30-35 minutes.
The crisp is done when the fruit can be pierced with a fork and the topping is nicely browned.
Serve warm for dessert or breakfast!
Note: The topping is very crispy…almost granola like. It’s definitely got a bit of a chew to it because of the oats.