For the Filling:
- 1 lb ripe yellow peaches
- 1 lb ripe yellow nectarines
- 1 Tbsp all-purpose flour
- 2 Tbsp granulated sugar
- 1/4 cup blueberries (optional)
For the Topping:
- 2/3 cup all-purpose flour
- 2/3 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- Pinch of coarse salt
- 1/2 cup unsalted butter
- Vanilla ice cream for serving, optional
To Make Filling:
- Slice off tops and bottoms of peaches; this will make them easier to peel. Using a vegetable peeler, carefully remove skin from each peach. (Nectarines do not need to be peeled; their skin will cook nicely into the crisp.)
- Place peaches cut-side down on a cutting board. Use a paring knife to cut each peach in half. Remove pits. With halves facedown, cut peaches into bite-size pieces. Prepare nectarines same way.
- In a medium bowl, combine the 1 tablespoon of flour, the 2 tablespoons of sugar, the peaches, and nectarines. Add blueberries (if using) and stir to mix with a wooden spoon. Scrape fruit mixture into a 9-inch glass or ceramic baking dish.
To Make Topping:
- Position an oven rack in middle of oven. Preheat oven to 375°. In a clean medium-size bowl, whisk together the 2/3 cups of flour, the oats, brown sugar, cinnamon, and salt until cinnamon has completely mixed in.
- Cut butter into small pieces (1/4-inch square). Add butter to flour mixture. With clean hands, massage mixture gently until it just comes together like a loose dough. Sprinkle topping over filling in a thin layer.
- Bake on middle rack until filling is bubbling at surface and top is golden brown, 35 to 40 minutes. Remove from oven and allow crisp to cool for 5 minutes.
- Spoon crisp into bowls while it’s still warm. Serve with a scoop of vanilla ice cream, if desired.
Crisp gets its name from the topping that crisps up as it bakes, sealing in the heat so the fruit is steamed into a soft, syrupy jam. Any stone fruit (peaches, plums, nectarines) will work well. Make crisps all year round by substituting fruit in season: Berries in spring and apples or pears in winter and fall.
Per serving (with blueberries and without ice cream): 264 Calories, 3 g Protein, 37 g Carbohydrates, 3 g Fiber, 12 g Total fat (7 g sat), 41 mg Sodium, ★ Vitamin A, C, Phosphorus