|Peach Blueberry Crisp - the perfect summer dessert!|
5 large peaches, peeled, pitted, and sliced
4 cups of blueberries (frozen or fresh)
1 cup brown sugar (more or less to taste, depending on the sweetness of the fruit)
1 tsp vanilla
1 Tablespoon lemon juice (half a lemon squeezed)
1 Tablespoon of flour or corn starch
1 1/2 cups of quick or rolled oats
1 cup of flour
1 cup brown sugar
2 teaspoons cinnamon
12 tablespoons (1 and 1/2 sticks) of chilled (regular salted) butter, cubed into small pieces
In a bowl, put the sliced peaches.
Add four cups of blueberries and 1 cup of brown sugar (more or less to taste, depending on the sweetness of the fruit). Add 1 teaspoon of vanilla and the juice of 1/2 a lemon
Stir in 1 Tablespoon of flour or cornstarch as thickener and mix together until blended. Since our blueberries were frozen, I put this bowl sit to the side to let the berries come up to room temperature while we worked on the topping.
You can then also dump this fruit mixture into a 9x13 pan to await the fabulous topping goodness.
For the topping:
In another bowl, add 1 1/2 cups of quick or rolled oats. Add 1 cup of brown sugar, 2 teaspoons of cinnamon, 1 cup of flour, and mix until combined.
Drop in 1 and 1/2 sticks of chilled, cubed butter.
Use a pastry dough cutter to mix the butter into the dry mixture until it resembles coarse crumbs, then dump over the fruit mixture in the 9x13 pan, and pat down firmly.
Heat the oven to 425º and place in the center of the oven. Bake for 30 minutes or until golden brown, bubbling, and the fruit is cooked through. Let it cool at least 15 minutes before serving.
|Delicious hot peach blueberry crisp!|
This turned out quite delicious and we ended up having some the next morning for breakfast too, I mean, come on, fruit, oatmeal... it's practically the breakfast of champions, right? If you are lucky enough to have any leftovers the following night, put a scoop in a microwave safe bowl or plate and nuke for 30 seconds to heat it back up and then top accordingly.
For full printable recipe, click HERE.