Ginger Peach Crisp
A fresh ginger, juicy peach, and plump blueberry crisp!? How dare I. This crisp is so versatile and easy, you will be making variations all autumn long. Because of how easy and delicious this recipe is, I really think it speaks for itself so, let’s get cookin’!
Original recipe from Sally’s Baking Addictions linked here
INGREDIENTS
FILLING
2 peaches (roughly 1.5-2 cups or 270-300g) chopped into bite-size pieces
1 cup (140g) fresh blueberries
17g chopped fresh ginger, more if you want it zingy!
3 tbsp (23g) all purpose flour
1/2 cup (100g) granulated sugar
1/8 tsp salt
1 tsp good vanilla extract
TOPPING
1/2 cup (8 tbsp; 113g) unsalted butter, browned and brought back to room temperature*
1/2 cup (63g) all purpose flour
1/2 cup (100g) light brown sugar
2 tsp ground cinnamon
2 tsp cardamom
3/4 cup (64g) old-fashioned whole rolled oats
1 tsp kosher salt
Fresh out of the oven!
Instructions
Brown the butter in a saucepan until it becomes frothy. Keep stirring once the butter begins to foam and after about 4-5 minutes, the butter should have brown specks in it and will emit a nutty aroma. Remove from heat immediately and pour into a shallow bowl. Cover and place in refrigerator to chill. This normally takes about 45-60 minutes.
As the butter chills, whisk the remaining streusel topping ingredients together in a medium bowl. Place uncovered in the refrigerator until you need it.
Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, or any 2–3-quart baking dish. Set aside.
Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
Remove the streusel topping mixture and solidified butter from the refrigerator. Scrape butter out of the bowl and add to the streusel. Using your fingers, work the browned butter into the streusel mixture until well combined. You should have pea sized butter balls throughout the mixture.
Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a cooling rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
Cover leftovers and store in the refrigerator for up to 5 days.
