Peach and Blueberry Crisp


9 lrg firm ripe peaches - (abt 4 lbs)
2 pints blueberries - (4 cups)
1/2 cup sugar plus
2 teaspoons sugar
(or less if fruit is sweet)
3 tablespoons quick-cooking tapioca plus
1 teaspoon quick-cooking tapioca
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon freshly-ground nutmeg
1/4 teaspoon cinnamon
Vanilla ice cream for serving
1 cup flour
2/3 cup dark brown sugar - (packed)
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup softened unsalted butter cut 4 pieces
3/4 cup pecans


Peel peaches. To easily peel peaches, dip them in boiling water to loosen the skins or use a swivel-bladed vegetable peeler. Halve peaches and remove pit.
Heat the oven to 350 degrees. Set aside a 13- by 9-inch baking dish.
Cut the peaches into 1/2-inch-thick slices over the baking dish (to catch juices) and place in the dish along with the blueberries, sugar, tapioca, lemon juice, vanilla, nutmeg and cinnamon. Use your hands to toss until well mixed. Let rest 20 to 30 minutes, stirring once midway. Be sure the fruit is spread evenly.
Make the Brown Sugar Crisp Topping: Place the flour, sugar, cinnamon and salt in the bowl of a food processor. Process quickly to mix, about 2 seconds. Scatter the butter and pecans over the flour. Pulse the processor on and off until the mixture is crumbly but not massing together, about 20 to 30 seconds.
Sprinkle the topping evenly over the fruit. Place the pan on a large baking sheet or large sheet of heavy-duty foil to catch any bubbling juices.
Bake until the top is browned and the juices are bubbling, 60 to 65 minutes. Let cool at least 1 hour before serving. (Alternately, cool completely. The crisp can be refrigerated overnight, covered airtight. To serve, let come to room temperature, uncovered. Reheat, uncovered, in 350 degree oven until warm, about 12 minutes.)
Serve warm with small scoop of ice cream.
This recipe yields 8 to 10 servings.




10.0 servings


Friday, December 10, 2010 - 1:02am

Related Cooking Videos