If you're like us, when summer comes around, you salivate at the sight of fresh, seasonal fruit like blueberries and peaches. Sometimes, we can't resist eating these yearly treats straight from the market. Other times, we manage to hold back long enough to transform them into a bubbling, baked treat that's simply irresistible. Our Blueberry-Peach Crisp is the perfect end to Sunday supper and great mixed with plain yogurt at breakfast the next morning. (That is, if you can resist the temptation to immediately finish every last bite.)
Serves 8
Ingredients
7 small peaches, peeled and cut into cubes
2 cups blueberries, washed and dried
1 tablespoon sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
Pinch salt
Pinch cinnamon
Pinch nutmeg
3⁄4 cup rolled oats (not instant)
1⁄2 cup flour
2/3 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
2/3 cup pecans, finely chopped (optional)
6 tablespoons butter, chilled, cut into 12 pieces
Instructions
Preheat oven to 350 degrees.
Toss peaches and blueberries with 1 Tbsp sugar in a medium size bowl and let sit for 30 minutes, stirring occasionally. Drain and save 1⁄4 cup juice. Mix saved juice with lemon juice, cornstarch, pinch salt, cinnamon and nutmeg in medium bowl. Mix together with fruit and pour into 8” square baking dish.
Combine oats, flour, brown sugar, salt, cinnamon and pecans (if using). Cut in butter until mixture has crumbles the size of peas. Cover top of fruit with crumbles. Place baking dish on cookie sheet lined with parchment paper. Bake for 30-40 minutes until top is brown and fruit is bubbly. Enjoy with fresh whipped cream or vanilla ice cream.
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