Peach and Strawberry Crisp

I love fruit season. Just this week I consumed (or caused other people to consume) 5 pounds of peaches, 2 pounds of apricots, 4 pounds of strawberries and 2 pounds of blueberries. In this crisp, I used 6 peaches and about 2 cups of strawberries but I imagine any combination of stone fruit and berries will come out as delicious.



Ingredients

• 6 peaches - pitted and cut into small chunks (with peel)


• 2 cups strawberries - hulled and quartered


• 2 tablespoons all-purpose flour


• 1/4 cup Agave nectar


• 1 cup whole wheat flour


• 1 cup rolled oats


• 1/2 cup toasted wheat germ


• 1/4 cup sugar


• 1/2 teaspoon salt


• 4 tablespoons chilled butter


• 1 teaspoon vinegar


• 4 tablespoons cold milk

Directions

1. Preheat the oven to 350 degrees.


2. In a large bowl, combine peaches and strawberries with 2 tablespoons flour and Agave nectar.


3. In a separate bowl, combine whole wheat flour, oats, wheat germ, sugar and salt. Cut in butter. Mix vinegar with milk. Sprinkle over the mixture and rub in by hands until the mixture resembles coarse crumbs. Vinegar will prevent the wheat gluten to develop too much.


4. Transfer the fruit into a large enough baking dish. I used 2.2 quart Pyrex dish. Sprinkle the batter over and bake for 50 minutes.