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Peach and Rhubarb Crisp

Serves: Makes 8 servings

Ingredients:

Topping:

  • ¾ cup unbleached all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • Pinch of kosher or sea salt
  • 6 tablespoons unsalted butter, cool but not chilled, cut into 12 pieces
  • ½ cup coarsely chopped toasted walnuts
  • ⅓ cup old-fashioned rolled oats


  • 1½ to 1¾ pounds peaches, peeled, halved, pitted, and cut into ½-inch chunks
  • ½ pound rhubarb, trimmed and cut crosswise into½-inch pieces
  • ½ cup plus 2 tablespoons granulated sugar
  • 2 tablespoons quick-cooking tapioca

Procedures:

  1. To make the topping, put the flour, brown sugar, granulated sugar, cinnamon, and salt in a stand mixer fitted with the paddle. Mix on low speed until well blended. Add the butter and mix until the mixture resembles coarse crumbs. On medium-low speed, add the walnuts and oats and mix until the mixture begins to clump, 2 to 3 minutes. You can also prepare the topping in a food processor, but the mixer is preferable. Set aside.


  2. Preheat the oven to 375°F. Put the peaches, rhubarb, granulated sugar, and tapioca in a large bowl and stir to blend. Let stand for 10 minutes to draw some juices from the fruit.


  3. Transfer the fruit to a 10-inch pie pan or other baking dish of similar capacity and spread it evenly. Sprinkle the topping evenly over the surface. Put the pie pan on a baking sheet to catch any drips.


  4. Bake until the topping is nicely browned and the filling is bubbling, about 50 minutes. Cool on a rack. Serve warm, not hot.

by Sur La Table & Andrews McMeel Publishing

 
 
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