Peach, Blueberry & Basil Crisp

Peach, Blueberry & Basil Crisp
Recipe by Dragon

I love wondering around a farmer's market on a Saturday morning. My favourite local market is the St. Jacob's Market in Waterloo, Ontario. Every where I turn, I find wonderful seasonal fruits and vegetables. I can get the best meats, eggs and bread there too. All my shopping needs done in one place. I must admit, I also go there for their delicious apple fritters. ;)  On this trip I found ripe peaches, blueberries and basil, so I was inspired to make this dish. I love the flavour combination of peaches, blueberries and basil. The hint of cardamom and ginger makes this dish sing. Enjoy!

Serves 6

6 medium peaches, washed, pitted and cut into medium slices
1 pint blueberries, washed
2 tablespoons basil, chiffonade
1/4 teaspoon cardamom
1/4 teaspoon ground ginger
pinch salt
1/2 cup sugar
2 tablespoons flour

1/2 cup Greek yogurt
maple syrup to taste

1/2 cup brown sugar
1/2 cup flour
1/2 cup old fashioned rolled oats
1/2 cup sliced almonds
pinch salt
1/2 teaspoon cardamom,
1/2 teaspoon ground ginger
4 tablespoons cold unsalted butter, cut into cubes

1. Preheat oven to 375°F. Butter medium baking dish.

2. In a large bowl, combine peaches, blueberries, basil, cardamom, ginger, salt, sugar and flour. Toss to make sure the fruit is well coated. Add the fruit to the prepared baking dish. Bake for 15 minutes then remove from the oven and gently stir the fruit.

3. In a small bowl, combine the yogurt and maple syrup. Stir well and chill until ready to serve.

4. In a small bowl, combine topping ingredients; brown sugar, flour, oats, almonds, salt, cardamom and ginger. Toss to combine. Add the butter and rub it into the mixture with your fingers to form small moist clumps.

5. Sprinkle the topping evenly over the hot fruit and return the baking dish to the oven. Bake for 20-25 minutes or until the topping is golden brown. Let the crisp cool for at least 10 minutes before serving with a garnish of maple Greek yogurt.

1 comment:

london vouchers said...

Looks interesting, I'll try this recipe soon :)

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