Wind Ridge Farm

Pick-Your-Own Fruit

Recipes

Blackberry-Peach Crisp

From the St.Louis Post-Dispatch Let's Eat section (a best of 2006 recipe)

Preheat oven to 375 degrees.

Filling

4-5 peaches, peeled and sliced

1 pint blackberries

3 tablespoons dark brown sugar

3 tablespoons all-purpose flour

balsamic vinegar, optional

Topping

1 1/4 c all-purpose flour

3/4 c packed dark brown sugar

1 pinch salt

pinch cinnamon

1/2 c chopped toasted nuts, such as almonds, pecans or walnuts

10 tablespoons cold unsalted butter cut into pieces

To prepare topping

Combine flour, sugars, salt, cinnamon, nuts and butter in a food processor; pulse until mixture comes together with a crumbly texture.

To prepare filling

Combine berries and peaches in a bowl. Add sugar, flour and a few drops of balsamic vinegar; toss gently. Pour into an ungreased dish big enough to hold the fruit. Place the dish on a baking sheet. Sprinkle fruit evenly with topping. Bake until topping is golden brown and fruit is bubbly, about 1 hour, rotating the pan once.