This is high summer dessert at its finest: boozy, bawdy peaches with tart berries and a pecan-studded buttery topping, brightened and made perfect by the inclusion of lemon zest and mace. Use firmer, less ripe peaches here so they don't fall apart. The raspberries, on the other hand, will melt in the oven, so use whatever you have (frozen ones work well).
The crumble topping, as written, generously blankets the fruit. If you prefer a higher fruit to topping ratio, just add two to three more peaches to the mix.
- For fruit base:
- 6 slightly underripe peaches, pitted and sliced into 1/2 inch think segments
- 12 ounces raspberries
- 3 tablespoons bourbon
- 1/4 teaspoon kosher salt
- For pecan crumb topping:
- 3/4 cup flour
- 3/4 cup raw (turbinado) sugar
- 1 teaspoon kosher salt
- 4 blades (about 3/4 teaspoon) mace
- Zest of one lemon
- 1 cup pecan halves
- 10 tablespoons butter, chilled cut into small cubes
Preheat oven to 375°F with a rack in the middle. In a 9 by 9 glass baking dish, toss peaches and raspberries with bourbon and 1/4 teaspoon salt. Set aside.
Combine flour, sugar, 1 teaspoon salt, mace, and lemon zest in food processor. Pulse until mace is broken up and no longer visible. Add pecans and pulse just until they are broken into large chunks with some small pieces. Add butter and pulse until mixture resembles a coarse meal. Pecans should be well integrated but with visible chunks, and butter should be in pea-sized clumps.
Very lightly pat topping evenly on fruit, spreading out to edges with fingers. Bake for 45 minutes or until crust is browned, filling is bubbly, and juices resemble a thick syrup. Let cool for 10 minutes, then serve with fresh cream or ice cream.
9 by 9 glass baking dish, food processor