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Prep time
10 minutes
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Cook time
40 minutes
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Serves
8
Author Notes
"This one is very simple and the payoff is huge. A good Italian deli will have a serviceable sesame breadstick, either packaged or house made. Always put a larger baking sheet underneath to catch the eruptions of molten fruit magma. Any dribbles that leak to the bottom of the oven will burn and smell great for a few minutes before carbonizing and spewing smoke, turning your apartment or six- seat restaurant into an acrid no-fun zone."
Recipe and photographs from Superiority Burger Cookbook by Brooks Headley. Copyright © 2018 by Brooks Headley. Reprinted with permission of W.W. Norton & Company, Inc. All rights reserved. —Sarah Jampel
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Ingredients
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3 cups
blueberries
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3 cups
diced peaches
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3 tablespoons
instant tapioca or arrowroot starch
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2 tablespoons
sugar
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Juice from 1 lemon
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2 cups
coarse sesame breadstick crumbs (from grinding about 8 ounces in a food processor); leave some pieces coarse if you'd like to be able to see the sesame sticks
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1/4 cup
plus 2 tablespoons dark brown sugar
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2 teaspoons
kosher salt
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3/4 cup
extra-virgin olive oil
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2 tablespoons
raw sugar
Directions
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Heat oven to 375° F. Combine the cut fruit, tapioca, sugar, lemon juice, and a pinch of salt in a large bowl. Let sit and macerate as you prepare the topping.
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In a medium bowl, mix together the breadstick crumbs, brown sugar, and salt. Pour in the olive oil and stir until the mixture resembles wet sand.
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Transfer the fruit filling to a 9-inch square baking pan (or something comparable) and sprinkle generously with the breadstick topping.
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Sprinkle a little raw sugar on top of that (it will add a nice crunch to the topping) and bake for 40 minutes or until the top is well browned and the fruit filling looks gooey, jammy, and bubbly.
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Let it cool for at least 20 minutes before digging in. This also tastes really good straight out of the refrigerator— cold and congealed— like eating jam straight out of the jar.
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