Baked Peaches and Blueberries with Crisp Pecan Topping

By jodieg

This homey variation of a deep-dish fruit pie offers lovely juxtapositions of tastes, colors, and textures. Pecan halves form a kind of top crust and provide crisp contrast to the soft fruit. This recipe works surprisingly well with frozen fruit, which offers the convenience of peaches that are already peeled and sliced.

Since personal taste and the sweetness of individual fruits vary, I’ve suggested a range of added sugar. Serve warm or chilled, on its own or with a scoop of nondairy ice cream. Altarnatively, use as a topping for waffles or breakfast porridge.

Ingredients

• One 10- or 12-ounce package frozen blueberries or 2 cups fresh berries, picked over and rinsed
• Two 16- or 20-ounce packages frozen sliced peaches or 9 cups (loosely packed) peeled, pitted, and sliced ripe freestone peaches
• 1/4 cup quick-cooking tapioca (granulated or instant)
• 1/3 to 2/3 cup sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 to 3 tablespoons grated lemon zest
• 1/2 teaspoon ground cardamom (optional)
• 1 1/2 cups pecan or walnut halves

Details

Adapted from cookstr.com

Preparation

Step 1

1. Set the rack in the middle of the oven and preheat to 400°F.

2. In a large bowl, toss together the blueberries and peaches (plus any juices they’ve released), tapioca, sugar, lemon juice, lemon zest, and cardamom (if using). Transfer to a 2-quart (or slightly larger) baking dish. Distribute the pecans on top, set the pan on a foil-lined baking sheet to catch spills if the fruit bubbles over.

3. Bake until the fruit is tender and the juices are thickened and bubbly, 35 to 45 minutes. If the nuts begin to bum before the fruit is done, cover the top loosely with aluminum foil.

4. Set on a rack and cool for about 10 minutes before serving.


© 2001 Lorna Sass