In his daughter's incredibly fancy summer house kitchen and with my cooking assistants, I felt like such an Iron Chef!
It's a little hard to recall the exact proportions since I quadruple batched the amount and kinda made it up as I went, but it's something like this:
Ingredients
6-8 cups blueberries, blackberries, peaches
1/8 cup sugar
1/4 cup all-purpose flour
cinnamon
nutmeg
Crisp topping:
1/2 cup rolled oats
1/4 cup all-purpose flour
1/4 sugar
Pinch of salt
1/4 cup cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving
Directions
Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
Gently combine the fruits with the sugar, flour and cinnamon; place in the prepared pie plate.
Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the fruit
Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
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