Download Cuisinart DLC-2009CHB Operating instructions

Peach Melba Crisp
When these two summertime fruits are out of season, try this crisp using apples
or pears with dried cherries or cranberries.
Makes 6 servings
nonstick cooking spray
1½
pounds ripe but still firm peaches, peeled, halved and pitted*
4 to 6 tablespoons granulated sugar, depending on sweetness of the fruit
2
tablespoons instant tapioca
1½
tablespoons granulated sugar
1
cup fresh (or frozen, not in syrup) raspberries
¹⁄³
cup oatmeal (regular, not instant or quick)
¹⁄³
cup sliced almonds
3
tablespoons unbleached, all-purpose flour
¼
cup firmly packed brown sugar
½
teaspoon powdered ginger
½
teaspoon ground cinnamon
¼
teaspoon table salt
3
tablespoons unsalted butter
Preheat the oven to 375ºF. Spray a shallow 8-cup baking dish with nonstick cooking
spray. Set aside.
Insert the slicing disk. Use medium pressure to slice the peaches. Transfer to a large
bowl. Add the 4-6 tablespoons of granulated sugar to taste, and the tapioca; toss gently
to combine thoroughly. Transfer to the prepared baking dish and sprinkle with the
raspberries.
Insert the metal blade. Use the pulse to combine the 1½ tablespoons of granulated sugar,
oats, nuts, flour, brown sugar, ginger, cinnamon, salt and unsalted butter. Pulse to chop
the nuts and incorporate the butter, about 10 to 15 times. Sprinkle the crumb mixture
evenly over the fruit. Bake in the preheated oven for 35 to 40 minutes, until the peaches
are bubbly and the topping is golden and crispy. Remove and let cool on a rack for 30
minutes before serving. Serve with whipped cream and vanilla ice cream.
*To peel peaches, cut a small “x” in the bottom of each peach. Blanch peaches in boiling
water for 30 seconds, and then plunge immediately into ice cold water. The skins should
slip off easily.
Nutritional information per serving:
Calories 292 (30% from fat) • carb. 50g • pro. 4g • fat 10g • sat. fat 1g
• chol. 15mg • sod. 118mg • calc. 81mg • fiber 4g
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