Hot out of the oven.
Sweet and juicy. Perfect with ice cream!
BLUEBERRY PEACH CRISP
Okay, this one requires a little measuring, it's true. But, once you get the hang of making fruit crisps, you won't need to measure anymore, promise! (I dont!)
- 1 quart blueberries
- 2 white peaches, diced
- 1/2 a lemon
- sugar to taste
Crumb topping:
- 1/4 cup + 2 tbsps unsalted butter, softened
- 1/2 cup (all purpose) flour
- 1/4 cup oats (regular or quick-cooking)
- 1/2 cup packed brown sugar
- 1/2 tsp. cinnamon
- dash nutmeg
- dash salt
For crumb topping: Combine ingredients in a medium bowl and work into a crumb-y (crumbly?)
mixture. Flour should be absorbed by the butter, and mixture should look "gravel-y." Do not overwork or the mixture will become oily.
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Preheat oven to 375º. In a large bowl (or in baking dish) combine berries and peaches with lemon juice and sugar to taste. Place in bottom of a rectangular baking dish. (I use one that is slightly smaller than 13" x 9".)
Top evenly with crumb topping mixture. Bake for 40 minutes until topping is crisp.
Serve with vanilla ice cream or with a dollop of whipped cream, creme fraiche, or plain Greek yogurt.
[recipe and photo credit: Stefania Pomponi Butler]
