Peach Melba Crisp

Name: Peach Melba Crisp
Yield: Serves 6
Cuisine: US & Canada, Southern
Ingredients: 2 tablespoons, instant tapioca; 2 1/2 pounds (1134 grams) fresh, peaches, peeled, halved, pitted, and cut into 1/2-inch wedges, or 1 3/4 pounds (794 grams) frozen sliced peaches, thawed; 1/4 cup (1 3/4 ounces/50 grams), granulated sugar; 1/8 teaspoon, salt; 1 tablespoon, lemon juice; 1 teaspoon, vanilla extract; 10 ounces (283 grams/2 cups), raspberries; 1/2 cup (2 1/2 ounces/71 grams), all-purpose flour; 1/4 cup packed (1 3/4 ounce/50 grams), brown sugar; 1/4 cup (1 3/4 ounce/50 grams), granulated sugar; 1/4 teaspoon, ground cinnamon; 1/4 teaspoon, ground ginger; 1/4 teaspoon, salt; 6 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 1/2 cup (1 1/2 ounces/43 grams), old-fashioned rolled oats; 1/2 cup, pecans, chopped

Desserts or Baked Goods
US & Canada
Southern
Fruits & Vegetables
Fruit
Dessert Pies

Appears in Cook's Country August/September 2012

The fruit was soupy. The topping was soggy. And they call this a crisp?

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 6

TIME 1¼ hours, plus 30 minutes macerating and 30 minutes cooling

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