Wednesday, August 25, 2010

Peach and Cardamon Crisp


Some days the main course isn't the main attraction. Newburyport has been getting coming down, soaking wet, so bad the pugs won't even go out in it rain for 24 hours; the rain itself has been around for a couple of days. I'm not complaining. I love the rhythmic sound of the rain. It helps me sleep at night. It's fabulous for our garden. The zucchini is exploding again. Our grass might actually become somewhat green again.

The rain, however, makes me extremely lazy and unmotivated to leave the house. I wanted to bring you a main attraction main dish today, but I needed some ingredients and frankly, I wasn't leaving the house. On this cool, rainy day though, my oven was begging to be used. I, personally, wanted something warm to take the chill off. So I decided it was a good day to make dessert instead.

I was flipping through a slide show on Bon Appetit's website of peach recipes (I have lovely peaches from Applecrest Farm Orchards, from the Newburyport Farmers' Market). They do a peach and cardamon pie that looks fabulous. I was out of eggs, however, so no crust was being made in this house today. So I decided to devise the below recipe based on what I had in the house. I love crisps or crumbles actually a tad more than pies, anyway. I find they make the fruit, the star in the recipe, stand out just a little bit more.


Peach and Cardamon Crisp

Topping:

4 tablespoons of unsalted butter, chilled
4 tablespoons all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons old-fashioned oats
1/4 teaspoon salt
dash of cinnamon

Filling:
4 peaches, sliced (I used white and yellow peaches and a nectarine)
1/8 cup granulated sugar
1/8 cup brown sugar
juice of half a lemon
1/4 teaspoon cinnamon
1/2 teaspoon cardamon

Preheat oven to 375 degrees

In a food processor combine all topping ingredients and pulse several times, until mixture had a consistency of sand. If you don't have a food processor, combine all dry ingredients and then cut butter in with two knives, until you reach the right consistency. Set aside in fridge.

Combine sliced peaches, brown and white sugars, lemon juice and cardamon and cinnamon.

Pour fruit into a greased 8-inch square pan, sprinkle topping over fruit and bake for 30 minutes at 375 degrees until golden brown.

Serve with vanilla ice cream.








This is part of Loving Local and Mass Farmers' Markets week. I'm proud to take part in a blog-a-thon with other fine writers and cooks who love to buy, eat, and cook locally. It's set up to benefit Mass Farmers' Markets, a non-profit charitable organization that helps farmers markets throughout the Commonwealth. It's a great event run through the blog, "In Our Grandmothers' Kitchen". I encourage everyone to chip and help out your local markets by not only shopping there, but making a donation to the organization that strives to help them out, you can do so here. Time the time to check out all the other great blogs out the participating this week and get some great ideas! There are a lot of fabulous local farms, cooks, and artisans out there who need your support. Just think of it like you're supporting your neighbors, because you are! Pin It

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