Recipe - Peach And Blackberry Crisp

1 One half pound Peaches; (about 3), pitted
; and cut into
; 1/2inch thick
; wedges
2 cup Blackberries; picked over
and
; rinsed
1 tablespoon Cornstarch
2 tablespoon Fresh lemon juice
1/3 cup Granulated sugar
2/3 cup Allpurpose flour
Three fourths cup Firmly packed light brown
sugar
One half cup Oldfashioned rolled oats
One half teaspoon Salt
1 teaspoon Cinnamon
One half teaspoon Freshly grated nutmeg
Three fourths Stick cold unsalted butter;
cut into bits (6
; tablespoons)
Three fourths 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 9inch (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.