On Sun, 27 Feb 2005 05:00:08 GMT, Rick Rider
> wrote:

>Terry, an old admirer of your posts to rsg says hello.

Rick! And backatcha. Great to hear from you! It got to be such an
incessant flame war in rsg that I just gave up - and I posted there
for like 10 years! Glad to see you on this ng.

OB: food: had occasion to make the following for the first time in a
while - man, I'd forgotten how good it is. Could even make the memory
of a triple bogey less painful :-)

@@@@@ Now You're Cooking! Export Format

Peach And Mixed-Berry Crisp

desserts

2 large peaches, peeled, pitted, chopped (a; bout 2½ cups)
1½ cups blueberries (about 6 ounces; )
1 1/3 cups raspberries (about 6 ounces)
1 1/3 cups blackberries (about 5.6 ounces)
½ cup sugar
2 tablespoons plus 3/4 cup all purpose flour
½ cup (packed) light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
5 tablespoons unsalted butter
butter pecan ice cream or vanilla ice cream

Preheat oven to 350° F. Butter 8x8x2'/2-inch square baking dish. Toss
fruit,
sugar and 2 tablespoons flour in large bowl to combine. Transfer to
prepared baking dish. Bake fruit until juices bubble, stir*ring
occasionally, about 40 minutes. Bake without stirring another 5
minutes.
Remove from oven. Increase oven tern-peratureto400° F

Meanwhile, whisk remaining ¾ cup flour, sugar, cinnamon, ginger and
salt in
medium bowl to blend. Add butter and rub in with fingertips until
small
moist clumps form. Sprinkle topping evenly over hot fruit in dish.

Bake crisp until topping is golden brown, about 20 minutes. Cool
slightly
Serve warm with ice cream.

Yield: 8 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"