Email
Print
Recipes
 |
Peach and Rhubarb Crisp |
|
| Category: | Dessert |
|---|---|
| Source: | Kristen J. Gough and Eating Local: The Cookbook Inspired by America's Farmers by Sur La Table and Janet Fletcher (Andrews McMeel Publishing) |
| Description: | 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 |
| Ingredients: | Topping 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 Main dish 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. |
 |
