08.03.09

Peach-blueberry crisp

Posted in baking, dessert, food, home cooking at 2:17 am by wingerz

peachcrisp

My exploration of peach-based desserts continues. This one’s really easy and tasty. As with most of my desserts, I cut the amount of sugar. I also added some blackberries to the mix because they’re so good right now.

I’ve made this one twice. I brought the second one to our friends’ barbecue, where it was called a pie (despite not having a bottom crust) and a cobbler (despite not having a biscuit-y topping). Anyway, the entire thing was consumed and complimented, which is the important part.

I’m pretty excited because my 9″ tart tin should be arriving this week!

Peach-Blueberry Crisp
from Cook’s Illustrated

6 tablespoons unbleached all-purpose flour
1/4 cup light brown sugar , packed
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon table salt
5 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
3/4 cups pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand)

5 cups peaches , (peaches have been peeled, pitted, and cut into half-inch wedges), about 5 medium peaches
1 cup fresh blueberries , rinsed
1 tablespoon quick-cooking tapioca
1/4 cup granulated sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon grated lemon zest from 1 lemon

1. For the Topping: Place flour, brown sugar, sugar, cinnamon, nutmeg, and salt in food processor workbowl fitted with steel blade. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about three 4-second bursts. Add nuts and pulse until mixture resembles crumbly sand, about five 1-second bursts. Do not overprocess or mixture will take on a smooth, cookie-dough-like texture. (To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile, mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not overmix.) Refrigerate mixture while preparing fruit, at least 15 minutes.
2. Toss peaches, blueberries, tapioca, sugar, lemon juice, and zest in medium bowl.
3. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40 minutes. Increase oven temperature to 400 degrees; bake until fruit is bubbling and topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.

2 Comments »

  1. nimes said,

    August 3, 2009 at 5:54 pm

    nectarine + blueberry is really good too

  2. jen said,

    August 6, 2009 at 2:45 am

    dude, you cut the sugar in your desserts?!? that is so wrong.

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