Sunday, September 30, 2012

Cook's Country Peach Melba Crisp

This is time intensive (like most ATK stuff), but OH so very worth it.  I think the crisp topping will be our new stand-by topping for apple crisp as well.  It's perfect.  Wish we could invite you all over for a dish this evening!

2 T instant tapioca
2 1/2 lbs fresh peaches, peeled, in 1/2" slices, or 1 3/4 lbs frozen sliced peaches, thawed
1/4 c granulated sugar
1/8 t salt
1 T lemon juice
1 t vanilla
10 oz (2 c) raspberries

1/2 c flour
1/4 c packed brown sugar
1/4 c granulated sugar
1/4 t ground cinnamon
1/4 t ground ginger
1/4 t salt
6 T unsalted butter, but into 1/2 inch pieces and chilled
1/2 c old-fashioned rolled oats
1/2 c pecans, chopped

1.  For the filling:  Grind tapioca in spice grinder to fine powder (can sub 2 t cornstarch, but it will yield different flavor).  Toss peaches with sugar and let sit, stirring occasionally for 30 min.  Drain peaches through colander set inside bowl; reserve peach juice.  Return drained peaches to original bowl and toss w/ 2 T reserved peach juice, ground tapioca, lemon juice, and vanilla.  Transfer to 8 in square baking dish and press gently into even layer.  Top peaches with raspberries.

2 For the topping.  While peaches are macerating, combine flour, sugars, spices, and salt in food processor and process until combined, about 15 seconds.  Add butter and pulse until mixture resembles wet sand, about 8 pulses.  Add oats and pecans and pulse until mixture forms marble-size clumps and no loose flour remains, about 15 pulses.  Chill mixture for at least 15 minutes.  Adjust oven rack to opper-middle position and heat oven to 400 degrees.

3.  Distribute topping evenly over fruit.  Bake until topping is well browned and fruit is bubbling around edges, about 30 minutes, rotating dish half way through baking.  Cool on wire rack for at least 30 minutes.  Serve.

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