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Yield: 4 to 6 servings
Ingredients:
2 teaspoons unsalted butter
1 pound frozen strawberries, quartered
1 pound frozen peaches, diced into 1-inch pieces
1/3 cup sugar
3 tablespoons cornstarch
2 teaspoons minced ginger
1 vanilla bean, halved and scraped, seeds reserved and bean reserved
separately for another use
1 recipe Crisp Topping, recipe follows
Method:
Preheat oven to 375°F.
Lightly butter a 21/2 quart baking dish with the butter. In a large bowl, combine the strawberries, peaches, sugar, flour, ginger and vanilla seeds. Transfer the fruit to the prepared baking dish and cover with the topping. Place the baking dish on a sheet pan to catch any juices that may bubble over. Bake until the crisp topping is golden brown and the juices have thickened around the edges. Serve with whipped cream, crème fraiche, or your favorite flavor ice cream, if desired.
Emeril's Crisp Topping
Yield: 3 cups
Ingredients:
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup all purpose flour
2/3 cup rolled oats
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Method:
In the bowl of an electric mixer fitted with a paddle, combine all ingredients and process on low speed until mixture is crumbly and coarse. Use as a topping for baked goods.
This recipe was featured on the Best of the Basics Episode of Emeril Green.
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