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Another recipe, plus July 4th weekend.
Jul. 9th, 2008 02:57 pmSo, we had these 4 pounds of peaches and about 8 oz. of blueberries to use fairly quickly. The peaches weren't so great out of hand. They were a bit tart and clung to their pits, despite being a good dark rose color and soft on the outside. So, a cobbler it would be. But I didn't feel like making a cobbler dough. So, a crisp it would be. But I didn't want to do an oat crisp like I would for apples. I looked up the cobbler recipes from Alton Brown's "Cobbled Together" episode and combined his peach rhubarb cobbler recipe with his berry crisp recipe. Here's what I came up with:
Blueberry Peach Crisp Filling
4 lbs. peaches, sliced (peeling optional)
8 oz. of blueberries (I would imagine it would work just as well with frozen berries)
1.5 cups of sugar
1/4 cup of cornstarch
Blueberry Peach Crisp Topping
1.5 cups pecans, coarsely chopped (or stick them in a ziploc bag and crush them with a rolling pin)
ginger snaps coarsely chopped to match nuts (I wish I had quantified this when I did it, but I'd have to say it was about 15-20 1.5 inch round cookies, probably wound up about 2 cups or more crushed)
10 oz. of all-purpose flour (approx. 2 cups)
1 1/3 cup of sugar
8 oz. of unsalted butter, chilled and cut into cubes
Mix the filling together in a 9x13 baking dish.
Break up the cookies and nuts and toss them in a bowl with the flour and sugar and mix thoroughly. Then add the butter cubes and mix in with your fingers until mixture looks crumbly. Top fruit with an even layer of nut/cookie mixture. Bake in 350 degree oven for 30-45 minutes or until fruit is bubbly and topping is slightly browned.
Would also be awesome if you mixed some crystallized ginger in with the fruit. The topping almost tasted like granola. Chris had made some ginger peach ice cream on Sunday (the only peaches in it were some peach preserves, but it had lots of crystallized ginger and more ginger snap cookies broken up into it). We topped the warm cobbler with a scoop of the ginger ice cream. Winning combination!
( Catching up from the weekend )
Blueberry Peach Crisp Filling
4 lbs. peaches, sliced (peeling optional)
8 oz. of blueberries (I would imagine it would work just as well with frozen berries)
1.5 cups of sugar
1/4 cup of cornstarch
Blueberry Peach Crisp Topping
1.5 cups pecans, coarsely chopped (or stick them in a ziploc bag and crush them with a rolling pin)
ginger snaps coarsely chopped to match nuts (I wish I had quantified this when I did it, but I'd have to say it was about 15-20 1.5 inch round cookies, probably wound up about 2 cups or more crushed)
10 oz. of all-purpose flour (approx. 2 cups)
1 1/3 cup of sugar
8 oz. of unsalted butter, chilled and cut into cubes
Mix the filling together in a 9x13 baking dish.
Break up the cookies and nuts and toss them in a bowl with the flour and sugar and mix thoroughly. Then add the butter cubes and mix in with your fingers until mixture looks crumbly. Top fruit with an even layer of nut/cookie mixture. Bake in 350 degree oven for 30-45 minutes or until fruit is bubbly and topping is slightly browned.
Would also be awesome if you mixed some crystallized ginger in with the fruit. The topping almost tasted like granola. Chris had made some ginger peach ice cream on Sunday (the only peaches in it were some peach preserves, but it had lots of crystallized ginger and more ginger snap cookies broken up into it). We topped the warm cobbler with a scoop of the ginger ice cream. Winning combination!
( Catching up from the weekend )
