All of those painters who depict the Tree of Knowledge of Good and Evil as an apple have it all wrong.
It has to be a peach. Fresh, ripe peaches are the most delicious and tempting fruit out there. The way the juice runs down your fingers when you bite into them is downright sinful.
This recipe from the editors of Relish magazine is perfect for Yakima in July: Fresh peaches and berries mingle together with a crunchy streusel topping. That’s summer right there.
Peach Berry Crisp
6 cups chopped peeled and pitted peaches (about 2 1/2 pounds)
2 cups ripe berries (blueberries, raspberries, blackberries or a mix)
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 lemon, finely grated rind and juice
1 1/2 cups all-purpose flour
1 cup light brown sugar
3/4 cup quick-cooking oats
1/4 cup shelled dry-roasted pistachios
1/2 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
To prepare fruit, combine all ingredients in a large bowl and toss gently to combine. Set aside at least 10 minutes to allow fruit to begin releasing its juices. (Mix fruit again just before using.)
Preheat oven to 350 degrees. Grease a 13x9-inch baking dish.
To prepare streusel topping, combine all ingredients in a bowl; use your hands or a pastry blender to mix until evenly combined and crumbly. Or place ingredients in the bowl of a food processor and pulse until crumbly, about 30 seconds.
Pour fruit mixture into prepared pan. Top with streusel mixture and press lightly with your hands to compact. Bake about 1 hour, until golden brown and bubbly. Serves 10.