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PEACH AND RHUBARB CRISP

Eating Local
by Sur La Table with Janet Fletcher

Rhubarb's frank tartness can be overwhelming to some, even when it is tamed with sugar. Pairing it with sweet fruit, such as peaches, puts that acidity to good use. In this crisp, the tangy rhubarb balances an old-fashioned dessert that might otherwise seem cloying. If your peaches are very sweet, you can reduce the sugar in the filling by 1 to 2 tablespoons. Serve the crisp warm with whipped cream, ice cream, or frozen yogurt.
Serves 8


INGREDIENTS

Topping
• 3/4 cup unbleached all-purpose flour
• 3 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• Pinch of kosher or sea salt
• 6 tablespoons unsalted butter, cool but not chilled, cut into 12 pieces
• 1/2 cup coarsely chopped toasted walnuts
• 1/3 cup old-fashioned rolled oats

• 1½ to 1¾ pounds peaches, peeled, halved, pitted, and cut into 1/2-inch chunks
• 1/2 pound rhubarb, trimmed and cut crosswise into 1/2-inch pieces
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 tablespoons quick-cooking tapioca


DIRECTIONS

1. To make the topping, put the flour, brown sugar, granulated sugar, cinnamon, and salt in a stand mixer fitted with the paddle. Mix on low speed until well blended. Add the butter and mix until the mixture resembles coarse crumbs. On medium-low speed, add the walnuts and oats and mix until the mixture begins to clump, 2 to 3 minutes. You can also prepare the topping in a food processor, but the mixer is preferable. Set aside.

2. Preheat the oven to 375°F. Put the peaches, rhubarb, granulated sugar, and tapioca in a large bowl and stir to blend. Let stand for 10 minutes to draw some juices from the fruit.

3. Transfer the fruit to a 10-inch pie pan or other baking dish of similar capacity and spread it evenly. Sprinkle the topping evenly over the surface. Put the pie pan on a baking sheet to catch any drips.

4. Bake until the topping is nicely browned and the filling is bubbling, about 50 minutes. Cool on a rack Serve warm, not hot.
 

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