Peach Melba Crisp

From Cook's Country | August/September 2012

Why this recipe works:

As an homage to the classic dessert known as Peach Melba, we combine peaches and raspberries in a warm summer crisp. Fruit juiciness varies based on ripeness, so to even the playing field, we macerate and drain the peaches before assembling the crisp, avoiding runny filling and soggy topping.… read more

As an homage to the classic dessert known as Peach Melba, we combine peaches and raspberries in a warm summer crisp. Fruit juiciness varies based on ripeness, so to even the playing field, we macerate and drain the peaches before assembling the crisp, avoiding runny filling and soggy topping. We add back a measured amount of the peach juice, thickened with ground tapioca, to create a gooey, flavorful filling. Layering the raspberries on top of the peaches instead of folding them in prevents them from turning to mush. Finally, using oats, flour, and nuts in our topping makes it crisp and buttery.

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Serves 6

Do not use quick or instant oats in this recipe. Measure the tapioca, which may be sold as “Minute Tapioca,” before grinding it.

Ingredients

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