Melanie Dunea is back on Martha Stewart Living Radio with her next installment of My Last Supper. The show is based on her books, with the same name, in which she interviewed 100 celebrity chefs who each set the scene for their last suppers. This month Melanie is joined by Chefs Jonathan Waxman and Bill Telepan. Join on THIS afternoon, Tuesday, October 25 at 4 pm eastern to what the chefs have to say!
If you're ready for a sneak peek, check out part of Bill Telepan's last supper with his sweet crumble recipe, after the jump.
Bill Telepan's Blueberry and Peach Crumble
2 pounds ripe peaches, slices
3 cups packed blueberries
¼ cup sugar
1 ½ teaspoons cornstarch
¼ teaspoon ground cinnamon
Juice of ½ large lemon (about 1 tablespoon)
4 tablespoons (1/2 stick) chilled unsalted butter, cut up
½ cup plus 2 tablespoons all-purpose flour
½ cup sugar
½ teaspoon pure vanilla extract
Grated zest of 1 lemon (about 1 teaspoon)
Preheat the oven to 350F.
To make the filling: In a large bowl, toss together the peaches, blueberries, sugar, cornstarch, cinnamon, and lemon juice. Place in a 9 x0-inch baking pan.
To make the topping: Combine the butter, flour, sugar, vanilla, and lemon zest in a mixer bowl. Using the paddle at low speed, mix until the crumbs are pea-size. Spread evenly over the blueberries and peaches.
Bake until the streusel is lightly brown, 45 minutes to 1 hour. Let cool to room temperature and serve with ice cream.