Chef’s Corner – Peach and Mixed Berry Crisp

July 16, 2018

In case you’re wondering how we’re doing down at Pier 23…We’re just peachy. The early summer heat has brought us a wave of deliciously sweet peaches that we’re using all over the menu.

Like our Hamachi Crudo (grilled peaches and fermented red chilies) then we served a peach & almond frangipane crostata for our recent Pier & Beer dinner event, and now we’re featuring peaches on our new dessert menu with our new Peach and Summer Mix Berry Crisp with Vanilla Bean Ice Cream!

Here’s the recipe to try for yourself, or just come on down to Pier 23, and let me make it for you.

Joey

 


Peach and Mixed Berry Crisp 

Fruit Filling 
4 ripe peaches, pitted and diced
1 pint raspberries
1 pint blueberries
¼ cup sugar
1 tablespoon vanilla extract
1 tablespoon corn starch
1 tablespoon flour

Crisp Topping
4 ounces diced cold butter
1 cups dark brown sugar
½ cup all purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
1 ½ cups oatmeal
¼ cup sliced almonds
¼ cup chopped pecans
¼ cup almond meal
pinch of salt

Mix the brown sugar and the butter until just combined. Sift the flour with the baking powder and baking soda. Stir the flour mixture into the butter and sugar mixture together with the oatmeal, almonds and salt.

Assembly
Place fruit mixture in a shallow baking dish and sprinkle crisp topping over fruit. Bake at 350°for one hour or until golden brown. Let cool for 15 minutes and serve with vanilla ice cream.