Tuesday, September 17, 2013
Fall is my most favorite time of year and it feels like it is now here. It was in the mid-30's this morning and they are saying it may frost tonight. I have my fingers and toes crossed that it doesn't because I have planned the sunflower bloom for next week's photoshoot. I guess I will be out there with the sheets covering up everything this evening and hoping for the best. We cannot control Mother Nature.
I love a good apple or "anything crisp" and I am continually trying new versions of a classic autumn treat to find the one I like best. They are such a non-fussy, quick to make treat - no rolling out dough, barely a dirty bowl..... my kind of baking.
I was leery when I found a crisp topping on David Lebovitz's blog using polenta instead of traditional rolled oats. I gave it a go this weekend with the end of the local peaches and blueberries. Oh boy - it was divine. The topping was crispy and the peaches and blueberries were fab. I used slivered almonds and they turned all golden brown. The polenta added the perfect crunch which actually held up for 2 days. Give it a try.
Blueberry/Peach Polenta/Almond Crisp
7 peaches, peeled and sliced
2 cups blueberries
1/4 cup sugar
2 Tablespoons flour
3/4 cup flour
2/3 cup polenta - I used Bob's Red Mill
3/4 cup slivered almonds
1/2 cup brown sugar
1 teaspoon cinnamon
grating of nutmeg
1/2 teaspoon salt
1 stick unsalted butter (4 ounces) melted
Peel and slice peaches and place in casserole. I used a 10 x 7 inch casserole dish. Add blueberries. Sprinkle with sugar and flour and mix to distribute.
In a bowl, mix all topping ingredients. Pour over fruit topping spreading out evenly.
Bake at 400 for approximately 35 to 40 minutes or until fruit is bubbling and soft.