NJ SPICE

I know cobblers are popular, but I am more a fan of crisps.  And what are the differences anyway, between cobblers, crisps, crumbles and their ilk?  I found a great list online at http://www.ochef.com/372.htm, and it even includes grunts and slumps – gotta love these words!

However you like it, this is the time of year to do some baking with the wonderful fruit grown in New Jersey.  Enjoy the following recipe that I adapted from several sources, which is what I do when I have an idea of what I want to end up with, but nothing I find is a real match. Feel free to experiment with other sweeteners, of course, but you may need to stick with a granular sugar for the topping, to keep it crisp. (Although I always mean to try things like agave nectar, honey, etc.)

BLUEBERRY/PEACH CRISP

Makes a 9 x 13 inch pan

Fruit:

4 cups peeled, sliced ripe peaches (8 or so) – I toss them with juice from half a lemon so they don’t discolor while I work on the rest of the recipe

2 cups fresh blueberries

½ cup white sugar

Topping:

1 cup flour

1 cup rolled oats

½ cup cold butter (1 stick)

½ cup brown or raw sugar

½ teaspoon salt
½ teaspoon cinnamon – I also like cardamom and sometimes use both

Plus a little grated lemon peel?  Couldn’t hurt….

Maybe some slivered almonds scattered on top of it all?

Mix fruit with the white sugar.  In a food processor (or with a pastry blender), combine flour, oats, brown sugar, salt and spice(s).  Mix until crumbly.  Place fruit in a 9 x 13 inch buttered baking dish. Sprinkle with topping. Bake at 375 degrees for 35 to 40 minutes, until top is brown and fruit is bubbling up.