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.
One Response to “Summer Dessert Comfort Food: Peach-Blueberry Crisp”
Sheila Thomas says:
June, 13 2010at 01:06 pm
Thanks Alison, I have fresh peaches from Collierville's Farmer's market and fresh blackberries from my backyard - I think I will try this recipe with blackberries replacing the blueberries...sounds yummy. I'll let you know how it turns out. Sheila
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Easy Peach Cobbler with Steel Cut Oats Topping
July 06, 2009
If you ever get the chance to try Chilton County peaches from Alabama, you’ll relish in their fabulous juicy fresh taste. We had a basket of fresh peaches so I decided to make a simple cobbler with ingredients I had on hand. I love oatmeal in my cobbler toppings, but all I had was steel cut oats. It worked great! Serve with vanilla ice cream or whipped cream for an added touch.
Easy Peach Cobbler
Prep:
20 minutes
Cook:
30 minutes
Yield:
Yield: 4 servings
Ingredients
41/2 cups peeled and sliced fresh peaches
1/2 cup plus 3 tablespoons dark brown sugar, divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour
2/3 cup steel-cut oats (or regular oats)
4 tablespoons butter, cut into small pieces
1/2 cup skim milk
Brown sugar for topping
1/2 cup plus 3 tablespoons dark brown sugar, divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour
2/3 cup steel-cut oats (or regular oats)
4 tablespoons butter, cut into small pieces
1/2 cup skim milk
Brown sugar for topping
Preparation
1. Combine peaches, 1/2 cup brown sugar, cinnamon and vanilla in a lightly greased 11/2-quart baking dish. Bake at 425F for 10 minutes.
2. Combine flour, oats and remaining 3 tablespoons brown sugar in a medium mixing bowl. Cut in butter with a pastry blender; add milk and combine until it forms a soft dough. Dollop spoonfuls on top of peach mixture. Bake for 20 minutes or until lightly browned.
2. Combine flour, oats and remaining 3 tablespoons brown sugar in a medium mixing bowl. Cut in butter with a pastry blender; add milk and combine until it forms a soft dough. Dollop spoonfuls on top of peach mixture. Bake for 20 minutes or until lightly browned.
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