|1½ pounds||Peaches; (about 3), pitted|
|; and cut into|
|; 1/2-inch thick|
|2 cups||Blackberries; picked over and|
|2 tablespoons||Fresh lemon juice|
|⅓ cup||Granulated sugar|
|⅔ cup||All-purpose flour|
|¾ cup||Firmly packed light brown sugar|
|½ cup||Old-fashioned rolled oats|
|½ teaspoon||Freshly grated nutmeg|
|¾||Stick cold unsalted butter; cut into bits (6|
|¾ cup||Coarsely chopped lightly toasted pecans|
|Peach and brown sugar ice cream or|
|; vanilla cream as an accompaniment|
In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350F. oven for 45 to 50 minutes, or until the top is golden.
Serve the crisp with the ice cream.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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