Summer Dessert Comfort Food: Peach-Blueberry Crisp
June 13, 2010
I’ve been searching for a great crisp recipe using fresh peaches and blueberries that I bought yesterday from the farmer’s market. My sister just recently purchased Emeril’s book “20-40-60 Fresh Food Fast”, and showed me his recipe. I adapted his recipe just slightly reducing some of the butter and using whole wheat flour. It came out great! Enjoy the peak of delicious summertime fruit with this comforting dessert.
Peach-Blueberry Crisp
Prep:
20 minutes
Cook:
40 minutes
Yield:
4 to 6 servings
Ingredients
4 cups sliced peaches
3 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons all-purpose or whole wheat flour
1 teaspoon vanilla extract
Crisp topping:
2/3 cup all-purpose or whole wheat flour
2/3 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, room temperature
Vanilla ice cream or frozen yogurt (optional)
3 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons all-purpose or whole wheat flour
1 teaspoon vanilla extract
Crisp topping:
2/3 cup all-purpose or whole wheat flour
2/3 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, room temperature
Vanilla ice cream or frozen yogurt (optional)
Preparation
1. Preheat oven to 375F.
2. Combine peaches, blueberries, granulated sugar, flour and vanilla in a large bowl, mixing well. Transfer fruit to a 21/2-quart lightly greased baking dish. Place the baking dish on a large baking sheet.
3. For the topping: combine flour, oats, brown sugars, cinnamon and salt in a large mixing bowl. Cut in butter using a pastry blender until dry ingredients resemble coarse crumbs.
4. Bake 40 minutes or until the crisp is lightly browned and juices have thickened around the edges. Serve with ice cream or yogurt, if desired.
2. Combine peaches, blueberries, granulated sugar, flour and vanilla in a large bowl, mixing well. Transfer fruit to a 21/2-quart lightly greased baking dish. Place the baking dish on a large baking sheet.
3. For the topping: combine flour, oats, brown sugars, cinnamon and salt in a large mixing bowl. Cut in butter using a pastry blender until dry ingredients resemble coarse crumbs.
4. Bake 40 minutes or until the crisp is lightly browned and juices have thickened around the edges. Serve with ice cream or yogurt, if desired.
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