Recipes: Peach melba crips

PEACH MELBA CRISP

Serves 6 to 8.

Note: Look for crème fraîche in the dairy aisle. If you can't find it, try the recipe below (make sure to make it a day ahead). Don't bother peeling the peaches. Slice them in half and then scoop out the pit with a spoon. Cut into pieces. Try this same recipe using plums or nectarines instead of the peaches and blueberries or blackberries instead of the raspberries.

• 3 c. raspberries, cleaned and picked over

• 3 medium peaches, pitted and cut into 2-in. dice

• 11/2 c. flour, divided

•¹/₄c. sugar

• 6 tbsp. brown sugar

•¹/₂tsp. salt

• 1 tsp. finely chopped lemon zest

• 1 tsp. vanilla

•¹/₂c. melted unsalted butter

Preheat the oven to 375 degrees.

In a mixing bowl, mix together the fruit,¹/₂cup flour and¹/₄sugar until the fruit is well coated. Transfer to an 8- by 10-inch or a 9- by 12-inch greased gratin pan or baking dish.

Evenly spread the crème fraîche over the fruit mixture using a rubber spatula.

In a mixing bowl, combine the brown sugar, remaining 1 cup flour, salt and lemon zest and mix together. Add the vanilla and melted butter and mix until it becomes soft dough.

Crumble the mixture with your fingers evenly over the fruit. Bake for 35 to 45 minutes or until the top is golden brown and completely cooked through. Serve immediately or at room temperature.

Nutrition information per serving:

Calories393Fat23 gSodium165 mg

Carbohydrates44 gSaturated fat14 gCalcium49 mg

Protein4 gCholesterol71 mgDietary fiber4 g

Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 1 other carb, 4½ fat.

Makes 1 cup.

• 1 c. heavy cream, preferably not ultra-pasteurized

• 2 tbsp. cultured buttermilk

Directions

Combine the cream and buttermilk in a glass jar or crockery bowl (not metal) and whisk until well blended. Loosely cover the jar or bowl with foil, letting some air in. Leave it in a warm place for at least 24 hours and up to 36 hours. The cream will become thick enough for a spoon to stand up in it and will have a sour, nutty taste.