DESSERT

PEACH AND BLACKBERRY CRISP

Plunge the peaches into boiling water just until the skin begins to lift, then into ice water, and the skin should slip off easily.

• 3 ½ to 4 pounds peaches, peeled and pitted

• 1 pint ( ½ pound) blackberries

• 1 teaspoon cinnamon

• 2-3 tablespoons brown sugar

• 1 cup plus 1 tablespoon flour, divided

• 1 teaspoon lemon juice

• ½ cup sugar

• ½ teaspoon salt

• ½ cup (1 stick) cold butter, cut into chunks

Heat the oven to 350 degrees. Cut the peaches into bite-size pieces (you should have about 7 to 8 cups). Place in a bowl with the blackberries, cinnamon, brown sugar, 1 tablespoon flour and the lemon juice; stir gently to combine. Set aside.

In a food processor, pulse the sugar, salt and remaining 1 cup of flour just to combine. Drop the butter chunks on top and pulse just until the mixture resembles wet, clumpy sand.

Spread the peach mixture into a 2-quart baking dish. Spoon on the topping mixture. Bake until the top is crusty and brown and the peaches are soft, about 45 minutes. Makes 8 servings.

Per serving: 316 calories, 12 g fat (7 g saturated), 31 mg cholesterol, 4 g protein, 51 g carbohydrates,5 g fiber, 149 milligrams sodium.

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