Peach and Rhubarb Crisp
|Source:||Kristen J. Gough and Eating Local: The Cookbook Inspired by America's Farmers by Sur La Table and Janet Fletcher (Andrews McMeel Publishing)|
Harvest a vegetable and fruit that grow right here in Michigan for this delicious family recipe. Read more in the related article.
|Number of Servings:||8|
3⁄4 cup unbleached all-purpose flour
3 Tbsp. brown sugar
2 Tbsp. granulated sugar
1⁄4 tsp. ground cinnamon
Pinch of kosher or sea salt
6 Tbsp. unsalted butter, cool but not chilled, cut into 12 pieces
1⁄2 cup coarsely chopped toasted walnuts
1⁄3 cup old-fashioned rolled oats
1 1/2 to 1 3/4 pounds peaches, peeled, halved, pitted and cut into 1⁄2-inch chunks
1/2 lb. rhubarb, trimmed and cut crosswise into 1⁄2-inch pieces
1/2 cup granulated sugar – plus 2 Tbsp.
2 Tbsp. quick-cooking tapioca
|Directions:||1. To make the topping, put the flour, brown sugar, granulated sugar, cinnamon and salt in a stand mixer fitted with the paddle. Mix on low speed until well blended. Add the butter and mix until the mixture resembles coarse crumbs. On medium-low speed, add the walnuts and oats and mix until the mixture begins to clump (two to three minutes. You can also prepare the topping in a food processor, but the mixer is preferable. Set aside.
2. Preheat the oven to 375 degrees F. Put the peaches, rhubarb, granulated sugar and tapioca in a large bowl and stir to blend. Let stand for 10 minutes to draw some juices from the fruit.
3. Transfer the fruit to a 10-inch pie pan or other baking dish of similar capacity and spread it evenly. Sprinkle the topping evenly over the surface. Put the pie pan on a baking sheet to catch any drips.
4. Bake until the topping is nicely browned and the filling is bubbling, about 50 minutes. Cool on a rack. Serve warm, not hot.