Recipes
Blackberry-Peach Crisp
From the St.Louis Post-Dispatch Let's Eat section (a best of 2006 recipe)
Filling
4-5 peaches, peeled and sliced
1 pint blackberries
3 tablespoons dark brown sugar
3 tablespoons all-purpose flour
balsamic vinegar, optional
Topping
1 1/4 c all-purpose flour
3/4 c packed dark brown sugar
1 pinch salt
pinch cinnamon
1/2 c chopped toasted nuts, such as almonds, pecans or walnuts
10 tablespoons cold unsalted butter cut into pieces
To prepare topping
Preheat oven to 375 degrees. Combine flour, sugars, salt, cinnamon, nuts and butter in a food processor; pulse until mixture comes together with a crumbly texture.
To prepare fillingCombine berries and peaches in a bowl. Add sugar, flour and a few drops of balsamic vinegar; toss gently. Pour into an ungreased dish big enough to hold the fruit. Place the dish on a baking sheet. Sprinkle fruit evenly with topping. Bake until topping is golden brown and fruit is bubbly, about 1 hour, rotating the pan once.