Peach Melba Crisp

Name: Peach Melba Crisp
Yield: Serves 6
Cuisine: Southern
Ingredients: 2 tablespoons, instant tapioca; 2 1/2 pounds fresh, peaches, peeled, halved, pitted, and cut into 1/2-inch wedges, or 1 3/4 pounds frozen sliced peaches, thawed; 1/4 cup (1 3/4 ounces), granulated sugar; 1/8 teaspoon, salt; 1 tablespoon, lemon juice; 1 teaspoon, vanilla extract; 10 ounces (2 cups), raspberries; 1/2 cup (2 1/2 ounces), all-purpose flour; 1/4 cup packed (1 3/4 ounces), brown sugar; 1/4 cup (1 3/4 ounces), 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), old-fashioned rolled oats; 1/2 cup, pecans, chopped

8 comments

Appears in Cook's Country August/September 2012

Desserts or Baked Goods

Southern

Fruit

Dessert Pies

SERVES6

TIME1¼ hours, plus 30 minutes macerating and 30 minutes cooling

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...

This is a members' feature.