Love and Confections: September 2012

September 1, 2012

Honey-Nut Blackberry Peach Crisp


Is there such a thing as a farmer's market shopaholic? I am infamous for wandering through farmers markets and buying fruits and vegetables without having a clue or plan what to make with them. Blackberries were at the farmer's market a while ago and I just couldn't pass them up.

I usually ask the couple who runs the produce stand if I can taste the fruit before buying  (cherries, blueberries, strawberries, etc.). In my rush to buy them, I forgot to taste them. They looked absolutely beautiful, but looks were deceiving. My friend, Jill, grabbed one and popped it straight into her mouth. Not a moment later she almost spit it out, saying it was way too tart.

I realized that my mistake of not tasting them, and impulse buying, added to the confusion of what to make with these tart beauties. I washed them and stuck them in the freezer, thinking that I would eventually come up with a plan.

A little while later, I had a few peaches on hand. There weren't enough to make a full cobbler with, so out came the blackberries from the freezer and wonderfully delicious, tart and sweet crisps were created. As I pulled the crisps out of the oven, my mouth watered with the still slightly tart smell of the blackberries mingling with the sweet peaches. I barely let them cool before having a huge, hot spoonful.

Honey-Nut Blackberry Peach Crisp
a Love & Confection original recipe

Honey-Nut Blackberry Peach Crisp Ingredients:
 - 1/4 cup of your favorite Honey Nut Cereal (I used Cheerios)
 - 1 package Instant Oatmeal
 - 2 tablespoons Brown Sugar
 - 3 tablespoons Granulated Sugar, separated
 - 1/4 cup Pancake or Baking Mix (I used Bisquick)
 - 3 Peaches
 - 2 cups Blackberries
 - 1 tablespoon Corn Starch
 - 1 tablespoon Honey
 - 4 tablespoons Unsalted Butter, cold and cubed
 - Vanilla Ice Cream (optional)

Honey-Nut Blackberry Peach Crisp Directions:
 - Heat oven to 350 degrees F.
 - In a food processor, combine the Honey Nut Cereal, Oatmeal, Brown Sugar, 2 tablespoons of the Granulated Sugar and the Pancake/Baking Mix. Pulse until combined, and the cereal is in smaller pieces, and reserve.
 - Cut the Peaches in small wedges or cubes.
 - Combine the Peaches, Blackberries, Corn Starch, Honey and remaining 1 tablespoon Granulated Sugar in a bowl
 - Portion the fruit into individual ramekins or a small/medium baking dish prepared with non-stick cooking spray.
 - Divide the cereal mixture onto the individual ramekins, or if using one baking dish, spread evenly on top. Place the cubed butter evenly over the cereal mixture.
 - Bake on a sheet tray covered in foil, in case the fruit mixture bubbles over. Bake for 35-45 minutes, or until hot and bubbly.
 - Let it cool a few minutes before eating. It will be hotter than it looks. Best served warm with a big scoop of Vanilla Ice Cream!

Until next time,