Sunday, May 20, 2007

Peach and Blackberry Crisp

What does one do on a lazy Saturday afternoon, with not too much to do and yucky weather outside?....bake of course!!

Whilst visiting the in-laws this weekend, we decided that we felt like a pie or cobbler or something yummy with peaches. So after going onto the Taste website and finding a recipe for peach and blackberry crisp, we ended up with afternoon tea of this lovely, fresh dessert.

The fruit was sweet, with a tang coming from the lemon juice, whilst the crisp on top was lovely and buttery. Just the thing for a dreary Saturday afternoon!! This recipe was actually supposed to be for 8 individual serves, which would usually really appeal to me. But I was not in my own kitchen and thus decided to make 2 large, 8" pies. This still worked out great and everybody absolutely loved this dish.

Peach and Blackberry Crisp
(Serves 8)

8 large peaches
3 punnets of blackberries
2/3 cup plain flour
2 tbs lemon juice
1/4 cup sugar
1 tsp ground cinnamon
3/4 cup firmly packed brown sugar
1/2 cup rolled oats
3/4 cup pecans, roasted and chopped
125g unsalted butter, chilled

1. Pre-heat oven to 380F. Blanch peaches in a large saucepan of boiling water for 30 seconds, then transfer immediately to a bowl of ice water and leave to cool. Drain peaches, then peel and discard the skin. Cut in half and remove the stones. Then cut each half into 4 and place in a large bowl. Add blackberries, 1 tbs flour, lemon juice and sugar. Toss to combine.

2. In another bowl, place remaining flour, cinnamon, brown sugar, oats and pecans. Using a fork, stir to combine. Grate butter over, then using fingertips, rub butter in until fine clumps form.

3. Spread berry mixture into 2 large pie dishes or 8 individual ones. Sprinkle generously with pecan topping. Bake for 20 minutes or until golden. Serve warm.