April 12, 2011

TWD: Peach Melba-Hazelnut Double Crisp

I'm back, TWDers! I have just emerged from what I like to call the Cupcake Season. Both of my wee ones have birthdays within two weeks of one another, and between home birthday cakes, cupcakes for school, and cupcakes for Daisy Scouts, I was all baked out.

What better way to jump back in after a few weeks' absence than with a Strawberry and Rhubarb Double Crisp? Sarah of Teapots and Cakestands picked this fantastic tribute-to-spring recipe, but I had to go and substitute everything. Rhubarb is simply not to be had in my neck the woods, and if I couldn't have rhubarb, I didn't want strawberries (I think they need one another in a crisp). I did, however, have some fresh raspberries and frozen peaches. Next to the frozen peaches were the rest of my chopped hazelnuts. Fortunately, I had just stocked up on crystallized ginger. Don't you love it when a plan comes together?

And so I present Peach Melba-Hazelnut Double Crisp. I have to tell you that I was most excited about the "double crisp" element of this recipe. Fruit is wonderful and all, but crunchy, oaty topping is what makes a crisp for me. You press half your oat-nut-brown sugar-ginger-butter concoction into the bottom of the pan, add cooked and cornstarch-thickened fruit, and then sprinkle the rest of the topping over the fruit. After an hour in the oven, you have a homely-looking but delicious-tasting crisp. Really, there's no way to take an attractive picture of a piece of crisp, so please enjoy looking at my trusty Pyrex panful.

Thank you, Sarah - crisps are among my favorite desserts, and I can't wait to try this one again with ripe summer fruit - or perhaps some rhubarb, when it finally makes its appearance. I may never make a "single" crisp again.

Next week: Jeanette of The Whimsical Cupcake chose A Tourtely Apple Tart

Last week: Coffee Ice Cream Tart

11 comments:

  1. We couldn't find rhubarb either...I had made it a few years ago w/ S&R and it was great. I want to try the peach combo next. I can't believe you have had two birthdays...wow....

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  2. I used frozen rhubarb and it worked great. But the peaches look delicious in this!! It looks just perfect.

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  3. I think your combination sounds yummy! I loved the ginger. Have a great day.

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  4. So glad you were able to find a good substitute--the peach melba sounds like a great variation! Thanks for baking along with me this week :)

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  5. I love anything with hazelnuts. Nice substitution. I went with frozen rhubarb and it was great!

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  6. You just reminded me of a peach/raspberry pie I made last summer that was insanely good - I think it was my first time combining the two fruits but it was definitely worthy of a repeat! I loved the strawberry/rhubarb combo in Dorie's crisp but I can't wait to try your variation.

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  7. Mmm, peach & raspberry is a great combination. I'll keep that one in mind, since I'll definitely making this one again. =)

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  8. Double crisp = Double delicious! Im glad you liked it, we did over here too!!

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  9. I'm with you on the double crisp part of this recipe! Your peach-raspberry-hazelnut version sounds delicious!

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  10. Oh, Yeah. the top is always the first thing to be eaten. Makes or breaks this type of dessert.

    No rhubarb here in the deep south at all. Ah, well. I remember eating it as a child and loving the tartness of it. Nice Subs!!

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Comments are always appreciated!