I carried peaches home from the Market in a box decorated with this image of colorful fruit leaping out from the word California. It represents the amazing variety of produce available in this state almost all year round. If you want to learn more about this series see About Draw Cook Eat.
Summer Fruit Crisp
My secret ingredient here is nutmeg in the crumb topping. It adds a subtle fragrant note. When I made this crisp last summer, I wrote in my notes—pistachios the best part!
Preheat the oven to 350 degrees Ingredients For the filling 12 apricots, pitted and sliced 2 nectarines, pitted and sliced 1 plum, pitted and sliced 3/4 cup boysenberries or blackberries 2 tablespoons flour 1/4 cup sugar (or more depending upon sweetness of the fruit 1/2 teaspoon lemon zest
For the topping 3/4 cup flour 6 tablespoons unsalted butter 1/3 cup light brown sugar 1/3 cup granulated sugar 3/4 teaspoon cinnamon 1/4 teaspoon table salt 1/4 teaspoon freshly ground nutmeg Generous 1/4 cup unsalted pistachios
Directions In a 9 inch glass or ceramic baking dish (ungreased), mix the stone fruits with the flour, sugar, and lemon zest. Carefully fold in the berries. In a medium bowl mix the flour, sugars and spices. Cut the butter into small pieces and work it into the flour mixture until crumbly. Add the pistachios. Sprinkle the mixture over the fruit and bake for approximately 50 minutes until the topping is dark golden brown and the juices are bubbling. Cool on a wire rack.