PEACH HUCKLEBERRY CRISP RECIPES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• If you're using frozen fruit, thaw and drain it before proceeding. Combine fruit in an ungreased 2-quart casserole dish. Mix the cornstarch and 2/3 cup sugar, and toss with fruit mixture. Dot with 2 tablespoons butter and set aside.
• Sift the flour, baking powder, sugar, and salt into a bowl. Stir in the oats, lemon zest, and cinnamon. Cut in 1/4 cup butter until it's the size of small peas. Stir in milk to form a stiff batter. Spoon dollops of cobbler batter over the fruit in the casserole dish; the batter may not entirely cover the fruit.
• Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes. Allow to cool about 15 minutes. Serve warm.

Steps:

• Preheat the oven to 350 degrees. To make the crisp topping, combine the oats, brown sugar, cinnamon, toasted pecans, and flour in a bowl. Add the diced butter and blend with a pastry blender or the tips of your fingers until crumbly. Set aside.
• Cut the nectarines in half, remove the pits, and then slice them 1/4 inch thick. You should have about 4 cups sliced nectarines. Put the nectarines, blueberries, sugar, butter, and lemon juice in a large bowl. Split the vanilla bean lengthwise and use a paring knife to scrape out the seeds. Add the vanilla bean scrapings to the bowl. Sift the flour and the cornstarch into the bowl and gently combine all the ingredients using a rubber spatula.
• You can either put the whole crisp in one 9-inch pie pan or multiple ramekins. Evenly distribute the crumble all over the top. Put the pie plate or ramekins on a baking sheet to catch any drips and place it in the oven. Bake until the fruit is cooked and bubbling and the topping is golden, 50 to 55 minutes, rotating the pan halfway through the baking time.
• Remove the pan from the oven and cool briefly on a wire rack. Serve while the crisp is still warm.