Peach Melba Crisp
From Cook's Country
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.
Do not use quick or instant oats in this recipe. Measure the tapioca, which may be sold as “Minute Tapioca,” before grinding it.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists