BLACKBERRY PEACH CRISP
A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770!
With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
MAKES ONE 9 -BY-13-INCH CRISP
See Season 5, Episode 506
Whether you call it a crisp, cobbler, pandowdy, croustade, or buckle, this recipe remains a classic dessert—as popular today as it was for the colonists. In the eighteenth century, this kind of recipe was particularly appealing: baking fruit into a crisp allowed the baker to use blemished fruit, thus wasting as little as possible. While nearly any single fruit can make a great crisp (apples, pears, plums, or berries) one of my favorite combinations is blackberry and peach. Base your own combinations on what produce is in season.
INGREDIENTS
For the Fruit Filling
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- ¼ cup all-purpose flour
- ¼ cup fresh crumbs from egg bread (brioche is a good choice), toasted
- 6 ripe peaches, pitted and sliced, skins intact
- 3 pints fresh blackberries
For the Streusel Topping
- ¾ cup (1½ sticks), unsalted butter, cut into small pieces
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon kosher salt
- 1½ cups all-purpose flour
- ¾ cup rolled oats (uncooked)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ cups nuts (walnuts, almonds, hazelnuts—your choice), coarsely chopped
DIRECTIONS
Preheat the oven to 350°F. Butter a 9 by 13-inch glass baking dish.
Make the filling: In a large bowl, combine the sugars, flour, and bread crumbs. Add the peaches and blackberries and toss gently to coat.
Make the streusel: In a large bowl, mix the butter, sugars, and salt until only small, pea-size bits of butter remain. Add the flour, oats, cinnamon, and nutmeg and mix until mostly combined. Add the nuts and mix until combined and crumbly.
To assemble: Distribute the fruit mixture evenly in the dish and then crumble the streusel over the top. Bake for about 20 minutes, until the topping is browned and the filling is bubbling. Transfer to a cooling rack and allow to rest for at least 15 minutes before serving. Serve warm, with ice cream if desired.
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