Fabulous Food Fridays

PEACH AND BLACKBERRY CRISP  Filling: 1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges 4 cups blackberries, rinsed 1 tablespoon cornstarch Zest of 1 lemon + juice 1/2 cup granulated sugar Crisp Topping: 3/4 cup all-purpose flour 3/4 cup firmly packed light brown sugar 1/2 cup old-fashioned rolled oats 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces 1/2 cup coarsely chopped pecans, walnuts, almonds, hazelnuts or pistachios SERVE with: PEACH CARAMEL ICE CREAM or whipped cream In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon zest and juice, and sugar until the mixture is combined well. In a small bowl stir together flour, brown sugar, oats, salt, cinnamon, and nutmeg; add the butter, mixing the mixture until it resembles coarse meal, and stir in nuts of choice. Spread the peach mixture into a 13- by 9-inch (3 quart) baking dish, sprinkle the oat/nut mixture evenly over it, and bake the crisp in the middle of a preheated 350° oven for 45 to 50 minutes, or until the top is golden. Cool slightly; serve the crisp with the ice cream. Serves 8. PEACH CARAMEL ICE CREAM (this is a variation of the ice cream recipe given last week.  I made it this week to pair with the crisp.) Ingredients:  2 cups heavy whipping cream 14-ounce can sweetened condensed milk 2 teaspoons vanilla bean paste 1 cup finely chopped peeled fresh peaches 2 tablespoons bottled caramel sauce In a mixing bowl, beat the cream until just starting to thicken.  Add the condensed milk and vanilla bean paste, beat for another 30 seconds just until thickened slightly.  Fold in the peaches.  Beat for another 10 seconds to incorporate. Pour mixture into an 8” x 3” loaf pan, and then swirl the caramel sauce into the mixture using a dull knife to swirl evenly. Freeze for at least 4 hours. Serves 8.