Monday, October 10, 2011

Peach Blackberry Crisp

I made this because it was quick and easy - a variation of this recipe. I love the brown sugar and oat crumble on top. And blackberries are a great pair for peaches.

The peaches I used were quite firm and I wanted to hurry up because Naven was coming over, so I sliced the peaches 1/4 inch thick so they would cook faster. But then I wasn't thinking and still cooked them for the full time over the stove (10 minutes). So, I overcooked them. You should only slightly soften them over the stove. More yummy if they still hold their shape - and remember you're going to cook them more in the oven. Next time I should just cut them thicker.

If your peaches are already ripened and sweet, you can skip the sugar, and even skip the first cooking process if you don't mind leaving out the star anise. Just put the cinnamon in the crumble mixture and bake for slightly longer in the oven, about 40-45 minutes or until golden brown.

Peach and Blackberry Crisp
4 large peaches
1/3 cup sugar
1/4 cup water
4 star anise
2 tsp. ground cinnamon
1 tbsp cold water mixed with 1 tbsp cornstarch
1 cup blackberries
1 cup all-purpose flour
½ cup oats (one minute cooking oats)
1/2 cup soft brown sugar
½ cup (1 stick) unsalted butter, cut in cubes
vanilla ice cream, to serve

1. Preheat oven to 375 F.
2. Peel, cut in half to remove the seed, and slice the peaches so they are 3/4 inch thick.
3. Combine peaches, sugar, water, star anise and cinnamon into a large saucepan. Make sure the star anise sits in the water at the bottom of the pan. Cover and bring to boil.
4. Cook over medium-low heat for 10 minutes, stirring occasionally, or until fruit is tender but still holds its shape.
5. Add cornstarch mixture and cook for a minute until it thickens.
6. Discard the star anise, and pour into a 8x8 inch baking dish.
7. Sprinkle the blackberries over the pears.
8. Combine flour, oats, brown sugar, and butter in a bowl. First use a fork to mix and then use your hand to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
9. Sprinkle over the fruit, then bake for 20-25 minutes, until golden brown.
10. Let cool for 5-10 minutes, then serve with a scoop of vanilla ice cream.

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