peach crisp à la mode

peach crisp à la mode

Crisps and crumbles are some of my favorite homey, comforting desserts any time of year. They’re equally as perfect in the summer with berries or stone fruits as they are in the winter with apples and pears! Did you know that although many people use the words interchangeably, crisps and crumbles are actually different? Crisps tend to use oats and nuts (in addition to flour & butter) in their topping, whereas crumbles usually contain more of a streusel-like topping with butter and flour only. Both are delish, but I tend to prefer crisps for all that added texture thanks to the oats and nuts! I was super lucky this summer, because my mom brought me some of the tastiest peaches from back home in the Texas Hill Country (thanks mom!). They were frozen to maintain freshness, so I just thawed them and reserved the juice (makes for a great bellini!) before baking, but you can also use fresh fruit here if you have access to it. I love baking crisps in my Staub cast iron skillet- it somehow looks rustic and fancy all at the same time, and also makes serving a breeze. Just grab a large spoon and dig in. I must say this summery dessert pairs perfectly with a crisp (get it, haha) glass of Lorenza Rosé enjoyed out on the deck. Whatever you do- don’t forget the vanilla ice cream!

Peach Crisp:

  • 6-8 cups sliced peaches (fresh or frozen)

  • 2 tbsp granulated sugar

  • 2 tbsp lemon juice

  • 1/2 tsp pure vanilla extract

  • 1/3 cup all-purpose flour

  • 1 cup old-fashioned oats

  • 1/2 cup slivered almonds

  • 1/3 cup dark brown sugar (or more if your peaches aren’t super sweet)

  • 1/2 tsp ground cinnamon

  • 1/2 tsp kosher salt

  • 1/2 cup (1 stick) cold, unsalted butter

  • vanilla ice cream, for serving

Preheat oven to 375°. In a large bowl, add peaches (thawed and liquid drained if using frozen), granulated sugar, lemon juice, and vanilla extract, stirring to combine. Pour peach mixture into a cast iron skillet, and place on a large sheet tray (to catch any spillage!). In a large bowl, whisk together flour, oats, slivered almonds, brown sugar, cinnamon, and salt. Using a pastry cutter (or your hands), incorporate butter into flour mixture until you have a clumpy mixture. Scatter crisp topping over the peaches, and bake until peaches are bubbling and crisp is golden, about 1 hour. Let cool 10 minutes before serving with vanilla ice cream.

*Adapted from Perfect Peach Crisp by Delish.

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peach crisp à la mode

homestyle apple plum crisp

Apple crisp (or crumble, whatever you want to call it) is one of those good ‘ol classic desserts that always hits the spot. I love it come fall and winter, served warm with spicy notes of cinnamon and streusel topping. It’s super tasty alone, but even better topped with some vanilla bean gelato! Some apples, like Honeycrisp, Pink Lady & Fuji, are better for eating thanks to their crisp, sweet bite. Others, like Macintosh & Braeburn, are better for cooking, and get nicely stewed in a crisp. I like using a variety of apples for layers of flavor and texture that can’t be beat! This time I also decided to throw in some gorgeous, seasonal plums that I had on hand. Perfect combo! Don’t forget about crisps and crumbles during spring and summer- by switching up the fruit, you can enjoy a delicious bowl of goodness year-round!

Homestyle Apple Plum Crisp:

Fruit Filling:

  • 2 pounds apples (I like any combo of Macintosh, Granny Smith, Cortland, Braeburn & Fuji)

  • 1 pound plums

  • 1 lemon, zested & juiced

  • 1/3 cup cane sugar

  • 1/2 tsp pure vanilla extract

  • 1 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 2 tbsp cornstarch

Crumble Topping:

  • 1 cup all-purpose flour

  • 1 cup old-fashioned oats

  • 1 cup pecans, chopped

  • 1 tsp ground cinnamon

  • 1/2 tsp kosher salt

  • 1 cup brown sugar, packed

  • 1 cup unsalted butter, chilled and cubed

  • vanilla bean ice cream, for serving

Preheat oven to 350 F, and butter a large baking dish (9x13 or 2 qt oval). Peel, core & cut apples into 1/4-inch slices, and place into a large bowl. Add lemon zest, lemon juice, sugar, cinnamon, nutmeg, and cornstarch, and mix to combine. Pour apples into baking dish.

For the topping, add the flour, oats, pecans, cinnamon, salt, and sugars in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed (you may also use a stand mixer if you prefer). Spread the streusel topping mixture evenly over the apples. Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, about 55-60 minutes. Best served warm, topped with vanilla bean ice cream.

*Adapted from Sit & Stay Awhile Apple Crisp by Joy the Baker and Old-Fashioned Apple Crisp by Ina Garten.

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individual blackberry, basil & ginger crumbles

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Crumbles are a great crowd-pleasing dessert. They are easy to throw together, likely with ingredients you already have on hand! I like to mix up the fruit fillings based on what is fresh and in season, so think berries in the early summer, stone fruit in late summer, and apple or pears in the fall. The crumble topping can be a mix of flour, oats, nuts, and some sort of fat. You can experiment with different herbs and spices to change up the flavor profile as well. It's a forgiving recipe, unlike most baked goods which hold you to a strict science, so feel free to have fun with it! Don't forget to top each bowl with a large scoop of ice cream!

Blackberry, Basil & Ginger Crumbles:

Berries:

  • 6 cups blackberries

  • ⅓ cup cane sugar

  • 3 tbsp cornstarch

  • 3 tbsp fresh basil leaves, chiffonade

  • 1 tsp lemon zest, grated

  • 1 tbsp lemon juice

  • 1 tbsp fresh ginger, minced

Crumble:

  • ½ cup all-purpose flour

  • ½ cup rolled oats

  • ⅓ cup pecans, chopped

  • 3/4 cup light brown sugar

  • 1/4 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • ¾ tsp kosher salt

  • ½ tsp pure vanilla extract

  • ½ cup unsalted butter, diced

  • vanilla bean gelato, for serving

 

Preheat the oven to 350 degrees. Place six creme brulee dishes on a sheet pan. In a large bowl, toss together the blackberries, cane sugar, cornstarch, 2 tbsp basil, lemon zest, lemon juice, and ginger. Divide the mixture evenly among the dishes.

Combine the flour, oats, pecans, brown sugar, cinnamon, ginger, salt, and vanilla in a bowl until mixed thoroughly. Add the butter and mix together with your hands until pea-sized crumbles are formed. Distribute the mixture evenly over the six dishes. Bake for 35 to 40 minutes, until the crumble has browned. Serve warm with a small scoop of vanilla bean gelato, and top with remaining basil.

*Can be made vegan by using coconut oil instead of butter, and subbing vegan ice cream.

*Adapted from Tri-Berry Crumble from Make It Ahead by Ina Garten.

Photos by Elizabeth Griffin

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