Recipe courtesy "The Fresh Market & Friends Cookbook," by The Fresh Market Inc.
1 1/2 pounds peaches (about 3), pitted and cut into -inch thick wedges
1 1/2 cups blueberries or blackberries
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup light brown sugar, firmly packed
1/2 cup old-fashioned rolled oats (not instant or minute oats)
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
6 tablespoons cold unsalted butter, cut into bits
3/4 cup toasted pecans, coarsely chopped (optional)
Preheat oven to 375 degrees.
In a large bowl, toss the peaches and the blueberries gently with the cornstarch, lemon juice and granulated sugar until the mixture is combined well.
In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon, nutmeg.
Add the butter, blending the mixture until it resembles coarse meal; stir in pecans.
Spread the peach mixture in a 9 x 13-inch or 3-quart baking dish.
Sprinkle the pecan mixture evenly over it; bake the crisp for 45 to 50 minutes, or until the top is golden.
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