Tuesday, July 26, 2016
WHITE PEACH AND BLACKBERRY CRISP
3 white peaches, peeled and diced*
1 cup blackberries
1/2 tablespoon corn starch
1 teaspoon cinnamon (divided)
1-1/3 cup whole oats
1/3 cup flour
2/3 cup brown sugar
1/4 cup melted unsalted butter
1/8 teaspoon salt
Preheat the oven to 375°F.
Stir together peaches and blackberries. Sprinkle with corn starch and 1/2 teaspoon cinnamon, stirring well to coat the fruit. Fill a 8x8 inch glass baking dish with the fruit.
Mix together oats, flour, brown sugar, remaining cinnamon, and salt in a large bowl. Pour melted butter over the mixture, and stir well. Use your hands to spread the crumbled oat mixture on top of the fruit, covering it with an even layer.
Bake at 375°F for 40 minutes. When it has finished baking, allow the crisp to cool for about 10-15 minutes before serving.
*To peel the peaches, cut a small "x" in the bottom of the peach. Bring a pot of water to a boil (it should be enough water to cover a submerged peach). Fill a bowl with ice water. Dunk each peach in the boil water for 15 seconds, then remove and place in the ice bath. The skin should peel easily after you remove the peaches from the ice water.