Bourbon Peach And Raspberry Crisp Recipe

• 6 slightly underripe peaches, pitted and sliced into 1/2 inch think segments
• 12 ounces raspberries
• 3 tablespoons bourbon
• 1/4 teaspoon kosher salt
• 3/4 cup flour
• 3/4 cup raw (turbinado) sugar
• 1 teaspoon kosher salt
• 4 blades (about 3/4 teaspoon) mace
• Zest of one lemon
• 1 cup pecan halves
• 10 tablespoons butter, chilled cut into small cubes

1. Preheat oven to 375u0b0F with a rack in the middle. In a 9 by 9 glass baking dish, toss peaches and raspberries with bourbon and 1/4 teaspoon salt. Set aside.
2. Combine flour, sugar, 1 teaspoon salt, mace, and lemon zest in food processor. Pulse until mace is broken up and no longer visible. Add pecans and pulse just until they are broken into large chunks with some small pieces. Add butter and pulse until mixture resembles a coarse meal. Pecans should be well integrated but with visible chunks, and butter should be in pea-sized clumps.
3. Very lightly pat topping evenly on fruit, spreading out to edges with fingers. Bake for 45 minutes or until crust is browned, filling is bubbly, and juices resemble a thick syrup. Let cool for 10 minutes, then serve with fresh cream or ice cream.

peaches, raspberries, bourbon, kosher salt, flour, sugar, kosher salt, blades, lemon, pecan halves, butter

Taken from www.seriouseats.com/recipes/2011/09/bourbon-peach-and-raspberry-pecan-crisp-recipe.html (may not work)