Serve these crisps warm from the oven with a drizzle of this cool orange custard sauce.
Orange Creme Anglaise
Preheat oven to 375 degrees F.
For graham topping, toss graham cracker crumbs, sugar, spices and salt in a bowl. Using the wide grate on a cheese grater, grate cold butter over flour mixture and stir in gently to blend. Stir in nuts.
For fruit, toss peaches with lemon juice (this will prevent browning). Toss in berries, lemon zest and honey.
Bring cream and orange zest to just below a simmer over moderate heat. In a bowl, whisk sugar and egg yolks. Slowly pour hot cream over sugar mixture, whisking constantly. Return mixture to low heat and stir with a wooden spoon until sauce coats the spoon, about 4 minutes. Strain and stir in orange liqueur. Chill completely before serving. Makes about 1 cup.
Spoon fruit into six 8-ounce ramekins (pack the fruit in – it will settle as it bakes) and top with crisp topping. Place ramekins on a baking sheet and bake 25 to 30 minutes, until fruits juices are bubbling. Serve warm with Orange Crème Anglaise.