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Category: Desserts

Peach and Blueberry Crisp

Peach and Blueberry Crisp
Los Angeles Times

When you get your hands on good peaches or strawberries, it's great to be able to make a fruit crisp, one of those comfort desserts everyone enjoys. But you don't have to start a crisp from scratch if you use ... Read more

Total time: 1 hour, 40 minutes, plus 1 hour cooling | Serves 8 to 10
Note: To easily peel peaches, dip them in boiling water to loosen the skins or use a swivel-bladed vegetable peeler.

Brown Sugar Crisp Topping

  • 1 cup flour
  • 2/3 cup dark brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened, cut into 4 pieces
  • 3/4 cup pecans

Step 1Place 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.

Peach and Blueberry Crisp Assembly

  • 9 large firm ripe peaches, (about 4 pounds), peeled, halved and pitted
  • 2 pints blueberries (4 cups)
  • 1/2 cup plus 2 teaspoons sugar (less if fruit is sweet)
  • 3 tablespoons plus 1 teaspoon quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon cinnamon
  • Brown Sugar Crisp Topping
  • Vanilla ice cream, for serving

Step 1Heat the oven to 350 degrees. Set aside a 13x9-inch baking dish.

Step 2Cut 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. 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.

Step 3Bake 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.

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.
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