Description
The fruit is beautifully tossed with sugar and fruit juice, with zing from the zest of an orange, soothed by that heavenly scented vanilla and macerated till syrupy and juicy. The topping is a mix of granola, Panko crumbs and chopped hazelnuts, mixed with brown sugar and melted butter, which brings such a great crispiness to this dish.
Ingredients
- FOR THE FILLING:
- ½ cups Brown Sugar
- 1 Tablespoon Cornstarch
- 1 Orange, Zested
- 3 cups Pitted, Peeled And Chopped Peaches
- 2 cups Blueberry
- 1 cup Saskatoon Berries
- 1 teaspoon Pure Vanilla Extract
- FOR THE TOPPING:
- 1-½ cup Panko Breadcrumbs
- ½ cups Granola Mix
- ½ cups Brown Sugar
- ¼ cups Chopped Hazelnuts
- ¼ teaspoons Fine Sea Salt
- ⅓ cups Melted Unsalted Butter
Preparation
Preheat oven to 350° F.
For the filling:
In a small bowl, mix thoroughly brown sugar, cornstarch and orange peel.
In a large bowl, place peaches, blueberries and Saskatoon berries. Sprinkle with vanilla and toss gently. Sprinkle with the sugar mixture and toss to coat evenly.
Spoon into an 8×8 baking dish (or whatever you have) and level it with the back of a spoon.
For the topping:
In a medium bow, toss panko, granola, brown sugar, hazelnuts and salt until well combined. Pour butter over the crumbs and toss to coat well. Spoon crumbs evenly over the fruit.
Bake for 40–45 minutes, or until the top is crispy. Allow to cool for 30 minutes before serving. The crisp can be served warm or at room temperature.
Eat as is, or with ice cream or like us, with vanilla frozen yogurt.
