- FOR THE FILLING
- 2 1/2 dry pints blueberries (approximately 1 1/2 cups)
- 4 ripe peaches, chopped into a medium dice
- 1/2 cup granulated sugar
- 3 Tbsp cornstarch
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 4 Tbsp fresh lemon juice
- FOR THE TOPPING
- 1 cup light brown sugar
- 1 cup rolled "old fashioned" oats
- 1/2 cup all-purpose flour
- 1 stick unsalted butter, softened
- FOR SERVING
- 1 gallon vanilla ice cream
Peach and Blueberry Crisp
This recipe has not yet been rated. Be the first.
Can Be Prepared Ahead, Casual, Fast and Easy, Vegetarian
Active Time: 30 minutes
Start to Finish: 1 hour
Preheat oven to 375 degrees.
Mix together all filling ingredients until fully combined. There should be a coating on all of the fruit. Pour the combined mixture into a baking pan or casserole dish.
Combine all of the topping ingredients, stirring until the butter is well combined with the remaining ingredients. The result will be crumbly.
Sprinkle the topping evenly over the fruit so that the fruit is covered. Don't feel like you have to use all of the topping.
Bake until the filling is bubbling and the topping is brown, approximately 30 minutes. You may need to increase the temperature of the oven for the last few minutes if the topping is not browning.
Serve warm with a scoop of vanilla ice cream.
This is an extremely easy dessert that can be prepared ahead (just follow all instructions before baking and store the dish in the refrigerator until ready to bake).
For even baking, try to make the peaches approximately the size of the blueberries or a little bigger.
Breyers French Vanilla ice cream is my all-time favorite, but any vanilla will do.
You can make this with different kinds of fruit but maybe sure you combine one berry with another fruit that will hold up to the heat (like apricots, figs, etc.). The berries tend to melt in the heat.
This recipe appears in the following parties: