Ingredients: 9 large firm ripe peaches – (abt 4 lbs),2 pints blueberries – (4 cups),1/2 cup sugar plus,2 teaspoons sugar,3 tablespoons quick-cooking tapioca plus,1 teaspoon quick-cooking tapioca,1 tablespoon lemon juice,1 teaspoon vanilla extract,1/4 teaspoon freshly-ground nutmeg,1/4 teaspoon cinnamon,Vanilla ice cream for serving,1 cup flour,2/3 cup dark brown sugar – (packed),1 teaspoon cinnamon,1/8 teaspoon salt,1/2 cup softened unsalted butter cut 4 pieces,3/4 cup pecans
Instructions:
- Peel peaches. To easily peel peaches, dip them in boiling water to loosen the skins or use a swivel-bladed vegetable peeler. Halve peaches and remove pit.
- Heat the oven to 350 degrees. Set aside a 13- by 9-inch baking dish.
- Cut the peaches into 1/2-inch-thick slices over the baking dish (to catch juices) and place in the dish along with the blueberries, sugar, tapioca, lemon juice, vanilla, nutmeg and cinnamon. Use your hands to toss until well mixed.
- Let rest 20 to 30 minutes, stirring once midway. Be sure the fruit is spread evenly.
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