Aug 3, 2008

Peach & Blueberry Crisp with Spiced-Pecan Topping

This dessert. Oh my goodness. I don't have a huge sweet tooth, but this is to. die. for. I love this recipe! I've made it twice in a weeks time. So good! You could easily change the fruit up, too. Apples in the fall would be delish!!! I served this warm with vanilla ice cream. Yum! I could just eat this for every meal and be a happy, happy girl!! :)


Peach & Blueberry Crisp with Spiced-Pecan Topping
from Fine Cooking
Makes: 6 servings

2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
3 oz. (2/3 cup) all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. table salt
2/3 cup coarsely chopped pecans
3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
1/4 cup granulated sugar
3 Tbs. cornstarch
1/4 tsp. freshly ground nutmeg

Directions
1. Position a rack in the center of the oven and heat the oven to 375°F.
2. Lightly butter a 9-inch square metal or ceramic baking pan.
3. In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed.
4. Mix in the pecans.
5. In a large bowl, toss the blueberries and peaches.
6. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.
7. Spread the fruit into the prepared baking pan.
8. Pressing the streusel into small lumps, sprinkle it over the fruit.
9. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes.
10. Cool slightly and serve warm.

2 comments:

Sarah said...

I love the peach and blueberry combination. I make a cobbler similar and just love it.

Joelen said...

Mmmm.... peach & blueberries is an awesome combo! I love the pecan topping too - great job!

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