Peach And Blueberry Crisp

Recipe Ingredients

9		Firm ripe peaches - (abt 4 lbs) (large)
2		Blueberries - (4 cups)
1/2 cup	99g / 3.5oz	Sugar - plus
2 teaspoons	10ml	Sugar
		= (or less if fruit is sweet)
3 tablespoons	45ml	Quick-cooking tapioca - plus
1 teaspoon	5ml	Quick-cooking tapioca
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Vanilla extract
1/4 teaspoon	1.3ml	Freshly-ground nutmeg
1/4 teaspoon	1.3ml	Cinnamon
		Vanilla ice cream - for serving
		Brown Sugar Crisp Topping
1 cup	62g / 2.2oz	Flour
2/3 cup	106g / 3.7oz	Dark brown sugar - (packed)
1 teaspoon	5ml	Cinnamon
1/8 teaspoon	0.6ml	Salt
1/2 cup	99g / 3.5oz	Softened unsalted butter - cut 4 pieces
3/4 cup	177ml	Pecans

Recipe Instructions

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.

Each of 10 servings, without ice cream: 384 calories; 40 mg sodium; 25 mg cholesterol; 16 grams fat; 6 grams saturated fat; 61 grams carbohydrates; 4 grams protein; 3.90 grams fiber.

Source:
The Los Angeles Times, 07-31-2002

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