blueberry & peach crisp

Saturday, August 21, 2010

As we prepare to bid farewell to the Summertime, we need not cry tears of sadness. It's not all bad. Even though we're just leaving peach season, and nearing the end of blueberry season, now is the perfect time for this dessert. It's a quick and easy pick-me-up, so no excuses.

6 peaches, peeled and sliced
1 cup blueberries
1 tbsp lemon juice
1 tbsp all-purpose flour

1/4 cup (seperate) all-purpose flour
1 cup golden yellow sugar
1 1/4 cup rolled oats
1/3 cup unsalted butter, soft
1 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of ground sea salt

1. Preheat oven to 375 degrees.

2. Arrange peaches and blueberries in a greased baking dish and sprinkle with lemon juice. Toss with four (1 tbsp).

3. In a large bowl, combine flour (1/4 cup), sugar, salt, cinnamon, nutmeg, and oats. Cut in butter until mixture is crumbly.

4. Sprinkle oat mixture over peaches and blueberries.

5. Bake for 35-40 minutes.

Best served with real vanilla ice cream. Feeds about 6. NOM

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