We have been enjoying lovely ripe peaches from Clarkdale, along with blackberries purchased at the farmers market on Saturday. We ate about half the pint on the way home, but the rest made it into a crisp.
4-5 cups sliced peaches
1-2 cups blackberries
1/3 cup sugar
1 tsp corn starch
1/2 cup all purpose flour
1/2 cup rolled oats
1/4 - 1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
dash of nutmeg
5 Tbsp cold unsalted butter, plus more for the pan
Preheat the oven to 400 degrees. Lightly butter an 8x8 pan or 10-inch deep dish pie pan.
In a large bowl, gently toss the fruit with the sugar and corn starch. Transfer to the buttered pan.
In a food processor, combine all other ingredients and pulse until crumbly but not powdered (you can also do this by hand with a pastry cutter or two knives, but it's harder). Spread over the fruit.
Bake for about 30 minutes, until topping is crisp and fruit is bubbly. Serve warm or hot. Great with ice cream, especially Snow's or Bart's Ginger.
Serves about six.
Variation: substitute blueberries for the blackberries.
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