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Cooking with Loretta Paganini:Peach and Blackberry Fruit Crisp

July 31, 2017 - Loretta Paganini
Peach and Blackberry Fruit Crisp (Serves 8)

Enjoy the best of the season by creating this delicious dessert. I love making it in individual serving with a variety of fruits and serving it with ice-cream. It makes a delicious dessert that everyone in the family will enjoy.

Chef Tip: Only use rolled oats when baking, they look like flat, irregularly round, slightly textured discs. When processed, the whole grains of oats are first steamed to make them soft and pliable, then pressed to flatten them. Rolled oats cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking.

3 pounds peaches cut into large wedges 1 pound blackberries 3/4 cup granulated sugar 2 tablespoons cornstarch

Topping 1 1/3 cups all-purpose flour 2/3 cup light brown sugar 1 teaspoon vanilla sugar 1/4 teaspoon salt 1 stick plus 2 tablespoons cold unsalted butter, cubed 1 cup thick-cut rolled oats In a bowl, toss the fruit with the granulated sugar and cornstarch and let stand for 10 minutes.

Preheat the oven to 375°. In a food processor, pulse the flour with the brown sugar, vanilla sugar and salt. Add the butter and pulse until crumbly. Add the oats and pulse until incorporated. Transfer the topping to a bowl and press it into clumps.

Spread the filling in a 9-by-13-inch baking dish. Scatter the topping over the filling. Bake in the center of the oven for 1 hour, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving it with your favorite ice cream.

Loretta Paganini is the author of "My Sanibel Kitchen."

 
 

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