Friday, July 2, 2010

Making A Fresh Fruit Crisp

One of the best things about summer is the abundance of fresh fruit. Here's a recipe for a super easy crisp that's a favorite at my house. You can substitute apples, mangoes, pears, or add blueberries or cherries to the peaches. Also, don't be shy about improvising with the topping - you can add in a half cup chopped walnuts, pecans or almonds and/or add some oats.

You'll need: 8 medium ripe peaches (don't bother peeling them - it comes out great with the skins on)

Cut the peaches and spread evenly in a 2" deep glass baking dish.

Combine: 3/4 cup flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (if you haven't got nutmeg, just increase the cinnamon)

Add: 8 tablespoons (1 cube) cold butter cut up into small pieces

Cut the butter into the dry ingredients until the pieces are the size of small bread crumbs. Scatter this mixture over the fruit - tap the dish a couple times on the counter to settle the crumbs. Bake at 375 degree approximately 55 minutes - until topping is golden brown and the fruit is bubbling. Serve warm, with or without ice cream.

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