Dinner
Plumcot Farro Salad
50 min
Ingredients:
For fruit
5 white peaches, sliced1 cup of blueberries
3/4 cup of sugar
zest of one lemon
juice from one lemon
1 tsp. of ground cinnamon
5 tbsp. of cornstarch
For crisp
1/3 cup of sugar2/3 cup of all purpose flour
1/2 cup of brown sugar
1 tsp. of cinnamon
1 tsp. of kosher salt
1/2 cup of cold butter, shredded
Steps:
Step 1
Preheat oven to 375°F.
Step 2
In a large bowl toss together peach slices, blueberries, sugar, lemon zest, lemon juice, cinnamon, and cornstarch. Pour fruit mixture into a 9×13 pan and set aside.
Step 3
In medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Grate butter into the flour mixture and mix together with your hands or with a pastry blender. The mixture should be crumbly.
Step 4
Top fruit mixture with an even layer of crisp mixture.
Step 5
Bake for 40 to 50 minutes or until top is golden brown and fruit mixture is bubbly. Let crisp cool for five minutes and serve with vanilla ice cream.
