Joanne Weir's Peach and Blueberry Crisp

Joanne Weir teaches hands-on cooking courses in her professional kitchen in San Francisco and also has a schedule of week-long journeys to locations in France, Italy, and Spain. She is the author of several cookbooks. Her latest Cookbook, Wine Country Cooking, will be published in August.

You can find out more about Joanne Weir and her cooking classes on her Web site.

Ingredients

Crisp topping:

3/4 cup pecans or walnuts, toasted
1 ½ cups all-purpose flour
½ cup brown sugar
1/4 teaspoon freshly grated nutmeg
½ cup unsalted butter, room temperature

Fruit filling:

3 pounds peaches
2 cups blueberries
3 tablespoons all-purpose flour
2 tablespoons sugar

Place the nuts in the food processor and pulse several times until 1/4-inch pieces.  Remove the nuts and reserve.  In another bowl, mix together the flour, brown sugar and nutmeg.  Add the dry ingredients and butter to the food processor and pulse until it just begins to hold together.  Add the nuts and pulse 3 to 4 more times until mixed.

Preheat an oven to 375°F.

To peel the peaches, you can either use a knife or bring a large saucepan of water to a boil.  Boil the peaches for 20 seconds.  Remove and cool enough to handle.  Peel the peaches and cut them into 3/4-inch wedges.  Discard the pits.

In a bowl, toss together the peaches, blueberries, flour and sugar until well mixed.  Place the fruit in a 2 to 2 ½ qt. gratin dish and sprinkle the crisp topping evenly onto the top.   Bake in the middle of the oven until a skewer inserted into the center goes in without any resistance, the top is golden and it is bubbling around the edges, 35 to 40 minutes.  Remove from the oven and let cool for 20 minutes before serving. 

To serve, spoon the crisp into individual dessert dishes.

Serves 8

Joanne Weir's Cookbooks