Peach and Raspberry Crisp
As Aired on August 1, 2013
Recipe Courtesy of Jaime Richardson, www.sophistimom.com*Note: I used a small beet to color the sugar to keep the color of the rhubarb bright while it’s cooking. If you don’t want to bother with the beet, that’s fine, too You can replace rhubarb with peach and raspberry.
1 small beet, peeled and cut
2/3 cup of sugar, divided
2 pounds rhubarb, sliced into 1/2-inch pieces
3/4 cup flour
1/4 cup almond flour
3/4 cup light brown sugar
pinch of kosher salt
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon ground cinnamon
1 stick (112 g) cold butterDirections:
1. Preheat oven to 325ºF. Line a baking sheet with parchment paper. In a small saucepan, combine the beet*, 1/3 cup of sugar, and a 3 tablespoons of water. Set over medium heat and bring to a boil. Reduce heat to very low and let simmer until most of the water has boiled out, and a syrup remains in the bottom. Remove the beets.
2. Mix the red sugar syrup with the remaining 1/3 cup of sugar and the beet slices in a large bowl or in the saucepan where you cooked the sugar with the beets (if it’s big enough). Pour the rhubarb into the bottom of a medium baking dish.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together flours, brown sugar, salt, and spices. Cut the butter into small pieces and add to the mixture. Mix on medium low until the butter is fully incorporated. Pull the mixture together with your hands and then crumble over the top of the rhubarb. Place baking dish on prepared baking sheet. Bake for 30-35 minutes, or until the rhubarb is tender and the juices are bubbling. Serve with vanilla ice cream.
*If you don’t want to use a beet, simply skip to step 2, and add in the full 2/3 cup of sugar to the rhubarb.
(Copyright 2013 Sinclair Broadcasting Group.)