Desserts

Peach Melba Crisp

6

View Recipe

Peach Melba Crisp

6

When these two summertime fruits are out of season, try this Crisp using apples or pears with dried cherries or cranberries

Calories 292 (30% from fat)

carbo 50g

pro 4g

fat 10g

sat. fat 1g

chol 15mg

sod 118mg

calc 81mg

fib 4g

  1. Peach Melba Crisp-1
  1. Peach Melba Crisp-1

Ingredients

  • 1 ½ pounds ripe, but still firm peaches, peeled, halved and pitted
  • 1 cup fresh (or frozen, not in syrup) raspberries
  • 4 to 6 tablespoons sugar, depending on sweetness of the fruit
  • 2 tablespoons instant tapioca
  • 1 ½ tablespoons granulated sugar
  • ⅓ cup oatmeal (regular, not instant or quick)
  • ⅓ cup sliced almonds
  • 3 tablespoons unbleached all-purpose flour
  • ¼ cup firmly packed brown sugar
  • ½ teaspoon powdered ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter

Preparation

  1. Preheat the oven to 375°F. Spray an 8-cup shallow baking dish with non-stick cooking spray. Set aside.
  2. Insert the slicing disk. Use medium pressure to slice the peaches. Transfer to a large bowl.
  3. Add sugar to taste and the tapioca; toss gently to combine thoroughly. Transfer to the prepared baking dish and sprinkle with the raspberries.
  4. Insert the metal blade. Use the pulse to combine the sugar, oats, nuts, flour, brown sugar, ginger, cinnamon, salt and unsalted butter. Pulse to chop the nuts and incorporate the butter, about 10 to 15 times.
  5. Sprinkle the crumb mixture evenly over the fruit.
  6. Bake in the preheated oven for 35 to 40 minutes, until the peaches are bubbly and the topping is golden and crispy. Remove and let cool on a rack for 30 minutes before serving.
  7. Serve with whipped cream and vanilla ice cream.

This recipe was prepared with

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Pro Custom 11 Cup Food Processor

$219.95

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