Put end-of-season to work with this Peach and Blueberry Crisp recipe.
Homemade Desserts
A Guide to End of Season Herb and Fruit Dessert Recipes
Peach and Blueberry Crisp Recipe
Peaches and blueberries are a winning combination, and the addition of anise hyssop in this recipe gives it a different slant. If you are not a fan of the anise/licorice flavor, any of the lemon herbs work wonderfully, as does Rober’s Lemon Rose or the citrus-scented geraniums. If using a scented geranium, use about half the amount of herb called for.
Serves 8 to 10
Fruit:
6 medium peaches, peeled and sliced, tossed with 1 tablespoon fresh lemon juice
2 cups blueberries, rinsed and drained
3/4 cup sugar
1/4 cup maple syrup
1/3 cup unbleached all-purpose flour
3 to 4 tablespoons minced anise hyssop
Heat oven to 375 degrees Fahrenheit. Butter a 2-quart ovenproof dish; set aside.
In large bowl, toss all ingredients together. Transfer fruit mixture to prepared dish.
Crisp topping:
1 1/2 cups unbleached all-purpose flour
2 large pinches salt
2/3 cup packed light brown sugar
8 tablespoons unsalted butter, softened
In large bowl, combine dry ingredients and work in butter, or combine all ingredients in processor and pulse until just blended. Sprinkle topping evenly over fruit in prepared dish.
Bake about 50 minutes, or until fruit is bubbling and top is crisp and golden brown. Cool on baking rack for at least 15 minutes before serving hot, or serve warm, or at room temperature. Garnish each serving with an anise hyssop leaf or bloom.
