Restaurant Recipes
Shutters Peach Blackberry Crisp
Yield: 8 servings
Ingredients
Fruit
- 4 large fresh peaches (about 2 pounds), skinned, stoned and sliced
- 1/2 pint fresh blackberries
- 1/4 cup granulated +sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
Topping
- 1/2 cup quick oats
- 1/4 cup firmly-packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 tablespoon cold butter
- 1 tablespoon canola oil
Instructions
- Heat oven to 375 degrees F.
- Arrange peaches in an 8 inch square glass baking dish. Scatter blackberries on top.
- Stir sugar and cornstarch together and sprinkle over fruit followed by lemon zest.
- Mix together topping and sprinkle over fruit.
- Bake for 40 to 45 minutes.
Attribution
Recipe and photo used with permission from:
Challenge Dairy
Source: Executive Chef Andri Tscharner at Shutters on the Beach Hotel, Santa Monica, California