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Saturday, August 23, 2014

Peach Melba Crisp

I had lots of peaches and raspberries this week, so I tried this recipe.


Peach Melba Crisp

Source: Cook's Country Magazine
Serves 6-8

For the filling:

2 T instant tapioca
2 1/2 pds fresh peaches, peeled, halved, pitted, and cut into 1/2-in wedges (or 1 3/4 pds frozen sliced peaches)
1/4 c sugar
1/8 teas salt
1 T lemon juice
1 teas vanilla
10 oz (2 cups) raspberries

For the topping:

1/2 c flour (I used half white wheat and next time will use all white wheat)
1/4 c brown sugar
1/4 c granulated sugar
1/4 teas ground cinnamon
1/4 teas ground ginger
1/4 teas salt
6 T unsalted butter, cut into 1/2-inch pieces, chilled
1/2 c old-fashioned rolled oats (not instant or quick)
1/2 c pecans, chopped

Grind the tapioca in a spice grinder or blender until it is finely ground. In a bowl, toss the peaches with the sugar and salt and let sit for 30 minutes, stirring occasionally. Drain the peaches through a colander set inside a bowl and reserve the juice. Return drained peaches to original bowl and toss with 2 T reserved peach juice and ground tapioca, lemon juice, and vanilla. Transfer to an 8-inch square baking dish (or equivalent) and press gently into an even layer. Top peaches with raspberries. Heat oven to 400F.

While the peaches are macerating, combine the flour, brown sugar, granulated sugar, cinnamon, ginger, and salt in a food processor and process until combined (about 15 seconds). Add the butter and pulse until the mixture resembles wet sand (about 8 pulses). Add oats and pecans and pulse until mixture forms marble-size clumps and no loose flour is visible (about 15 pulses). Chill mixture for at least 15 minutes.

Spread the fruit with the crumbled topping. Place in center of the oven and bake about 30 minutes until the topping is well browned and the fruit juices are bubbling. Cool on a rack for at least 30 minutes and serve with cream or ice cream.

Notes:  My first attempt was a little runny so in the future I'll either add tapioca or reduce the amount of juice I stir back into the peaches. I liked refrigerating the topping which kept the clumps together even through baking. But I won't put the pecans in the food processor; they were too finely chopped.

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