Amy Zerner and Monte Farber recently spoke with writer Kelly Ann Smith about their new cookbook, Signs and Seasons: An Astrology Cookbook written with Chef John Okas, for our sister-mag Edible East End. The cookbook pairs delicious, seasonal recipes with a deep exploration of how astrology shapes our lives and appetites.
Here is a recipe from the cookbook, shared generously by its authors with Edible Long Island.
Coconut Peach Crisp
This comforting, rustic dessert has a delicate, comforting sweetness, a fruit filling in a soft streusel shell. For a little extra coconut flavor, you may substitute coconut flour and coconut sugar for the all-purpose flour and regular sugar.
For the streusel topping:
- 1 cup sliced toasted almonds
- ½ cup rolled oats
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ cup sugar
- 5 tablespoons cold unsalted butter, cut in pieces
- 2 tablespoons of shredded coconut
For the fruit filling:
- 3 large ripe peaches, peeled and sliced
- 2 cups fresh blueberries
- 2 teaspoons lemon juice
- 1/3 cup regular sugar
- ½ teaspoon vanilla extract
- 2 tablespoons cornstarch
- Preheat oven to 350 F.
- Combine the almonds and oats in the bowl of a food processor and gently pulse until blended. Add the flour, salt, cinnamon and sugar and gently pulse to combine all evenly. Add the butter and pulse to distribute. Transfer to a large bowl, stir in the shredded coconut, and refrigerate while you make the fruit filling.
- Butter a 10-inch pie dish or a 9 x 13 baking dish. In a large bowl, combine the peaches and blueberries. Sprinkle the lemon juice over the fruit. Add the sugar, vanilla extract and the cornstarch and gently toss.
- Pour the filling into the pie dish. Distribute the streusel topping evenly over the top while squeezing little clumps of streusel together as you go.
- Place the dish in the oven on a foil lined cookie sheet in case the filling bubbles over. Bake for 45 minutes. Watch to make sure the top doesn’t get too dark.
- Serve warm with ice cream or yogurt.