Our favorite farm-to-table resto, Founding Farmers, has debuted their new cookbook this week and we are ecstatic, to say the least. With some of our favorites like the 7-Cheese Mac 'n Cheese and the Skillet Cornbread, we can't wait to put our cooking skills to the test. The book includes 100 recipes and we are already marking the ones perfect for Thanksgiving. (Maple-Roasted Brussels Spouts, anyone?!) Until then, we have a Peach Blueberry Crisp recipe to try ASAP! And make sure to get your copy of the cookbook here!
Filling 3 tablespoons granulated sugar 2 tablespoons packed light brown sugar 1 teaspoon cornstarch 2 tablespoons water 1 teaspoon fresh lemon juice 1½ pounds peaches, peeled, pitted, and sliced 1/2 inch thick 2 tablespoons unsalted butter ½ cup fresh blueberries 1 teaspoon granulated sugar
Topping 1½ cup all-purpose flour ½ cup granulated sugar 1½ cups packed light brown sugar 1½ tablespoons ground cinnamon 1 teaspoon kosher salt 2 cups old-fashioned oats 1 cup unsalted butter, melted
Preheat the oven to 330°F. Butter a 10-inch cast-iron pan.
Prepare the topping: Whisk together the flour, sugars, cinnamon, salt and oats in a large bowl. Drizzle in the melted butter and stir until pea-sized clumps form. Spread the topping out evenly on a baking sheet and bake, stirring every 5 minutes, for about 15 minutes, or until golden brown. Remove from oven and set aside.
Increase the oven temperature to 350°F. For the filling, whisk together the sugars, cornstarch, water and lemon juice in a large bowl. Toss the peaches in the mixture. Melt the butter in a large sauté pan and sauté the peaches for 15 minutes over medium-low heat to soften. Add the blueberries and continue to cook until the liquid has thickened and the peaches are cooked through. Transfer tot he buttered cast-iron pan. Top evenly with the topping and sprinkle evenly with the 1 teaspoon granulated sugar.
Set the cast-iron pan on a baking sheet and bake for 10 to 12 minutes, until warm and bubbly. Serve warm.
Photography by Renée Comet.