A summer fruit crisp topped with buttery crumb topping and crunchy pistachios. It just so happens it is gluten-free!
I don’t know if I mentioned this on here, but my sister was living with us for a few months. Her NYC lease ended in April, she relocated to my Parents this past weekend and then she moves to Boston in August. She is going to Harvard for grad school, no biggie. Ahem, huge biggie!
Jessica has about ten times the social life that I do, so she wasn’t around all that much while she lived here. Given the tight space (her “bed” aka air mattress was surrounded by packaging materials), I don’t blame her. It wasn’t the most glamorous of places to live. When she was around, though, it was really nice. The apartment is already feeling empty in her absence! Really, New York is feeling empty in her absence! I’ve been here for seven years, and minus her semester abroad, so has she. I have a feeling there will be a ton of trips to Boston in my near future.
Over the last month or so I’ve tried to spend extra time with her. Between girl’s night, days at the pool, Glee marathons and going away parties it has been a blast. Last week we even had a couple of her friends over for a mid-week barbeque. The best part of mid-week entertaining? Dessert. I stuck with something easy, summery and light-ish. This fruit-filled dessert is topped with an oatmeal based crumb topping that I added pistachios to for a salty contrast and crunch. You can use any fruit, really. I used some lackluster blackberries that were better off in a dessert and giant juicy peaches. Oh, and I am way too lazy to peel off the skin, so you can peel it if you prefer.
Blackberry, Peach and Pistachio Crisp
Adapted from my Winter Fruit Crisp
2 ounces (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
3/4 ounces (~1/4 cup) old fashioned oatmeal*
1 1/2 ounces (~1/3 cup) salted pistachios, roughly chopped
2.5 ounces (~1/3 cup, tightly packed) light brown sugar
2 ounces (1/4 cup / 1/2 stick) cold unsalted butter, cut into small cubes
1 1/2 pounds (3 large / ~4 cup yield) peaches, thinly sliced, peeling the skin is optional
14 ounces (~4 cups) blackberries
2 ounces (~1/4 cup) granulated sugar
1/2 ounces (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
1/2 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
1/2 ounce (1 tablespoons) unsalted butter, chilled, cut into small pieces
Pre-heat oven to 350 degrees; grease a 9-inch baking dish (or one of comparable volume) and set aside
In a medium bowl, prepare topping; mix together oat flour, oatmeal, pistachios and brown sugar
Add butter and use fingers to combine until mixture is slightly lumpy; set aside
Prepare filling; in a very large bowl, stir together fruit, granulated sugar, oat flour, cinnamon, lemon juice and butter
Spread filling into prepared baking dish; sprinkle evenly with topping
Bake for about 35 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time
*If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
Best served warm with vanilla ice cream or frozen yogurt.
The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold