Peach & Blackberry Crisp with Crystallized Ginger

Ingredients for Crisp Topping:

( * ) Indicates product brands sold at Orchard Nutrition Center

• 1/2 cup oat flour *Bob’s Red Mill organic

• 1/2 cup all-purpose flour *Bob’s Red Mill organic

• 1/3 cup old-fashioned rolled oats *Bob’s Red Mill organic

• 1/4 cup light brown sugar 

• 1/2 teaspoon fine sea salt or table salt 

• 3/4 cups Organic pecans, roughly chopped (optional) 

• 1/2 cup unsalted butter cut into small pieces, well chilled 

Ingredients for Fruit Mixture:

( * ) Indicates product brands sold at Orchard Nutrition Center

• 2 pounds organic California peaches, sliced 1/2-inch thick (about 6 medium, or 6 cups sliced) (unpeeled or peeled) 

• 1 1/2-pint container fresh organic blackberries 

• 1/2 teaspoon ground ginger

• 21/3 cup crystallized candied ginger, diced small 

• 1 tablespoon cornstarch 

• 1/4 cup granulated sugar 

• 2 tablespoons lemon juice (about 1/2 lemon)

• 2 tablespoons unsalted butter, for the pan 

Directions:

1. Preheat oven to 350°F.

2. Make the crisp topping: In a small bowl, combine the two flours with a fork - sometimes oat flour clumps together more than all-purpose. Add the rolled oats, brown sugar, and sea salt. Add the butter and mix with flour mixture and oats with fingers until topping is buttery and crumbly. Add the pecans and stir to combine. 

3. Prepare the fruit mixture: In a medium bowl, combine the sliced peaches, blackberries, ground ginger, crystallized ginger, sugar, and cornstarch, along with the lemon juice. Stir together gently with a spatula. 

4. Prepare the pan: Put the remaining 2 tablespoons of butter into the cast iron pan and place into the oven for about 5 minutes, just until the butter melts, swirl the pan to cover bottom with the melted butter. 

5. Assemble the crisp: Remove the pan from the oven and add the mixed fruit mixture & ginger combination, spreading it out evenly. Add little dabs of the crisp topping as evenly as you can across the top of the fruit mixture. 

6. Bake the crisp: Bake in the oven for 30 to 35 minutes, or until the filling is bubbling and the top is golden brown. 

   • Note: Use a cast iron pan that is about 10 inches in diameter, if you do not have a cast iron pan, use a 9-inch round cake pan, or an 8-inch square, and check the time after 25-30 minutes.

7. Cool and serve: Wait at least 45 minutes to 1 hour before serving to let the juices thicken. Serve with Vanilla Ice Cream. 

8. Store: Keep covered, in the refrigerator for 3 to 4 days.