Peach And Blackberry Crisp
From Rob02190 13 years ago
- 30 prep to make
- Serves 5
Crisp are on of my favorite comfort desserts. This is a new twist to using apples, but it was just as yummy.
Ingredients
- 1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges shopping list
- 2 cups blackberries, picked over and rinsed shopping list
- 1 tablespoon cornstarch shopping list
- 2 tablespoons fresh lemon juice shopping list
- zest from one lemon shopping list
- 1/3 cup granulated sugar shopping list
- 2/3 cup all-purpose flour shopping list
- 3/4 cup firmly packed light brown sugar shopping list
- 1/2 cup old-fashioned rolled oats shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon cinnamon shopping list
- 1/2 teaspoon freshly grated nutmeg shopping list
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits shopping list
- 3/4 cup coarsely chopped lightly toasted pecans shopping list
- vanilla cream as an accompaniment shopping list
How to make it
- In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.
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