Peach and Blueberry Crisp

Kitchen Tested
  • Yield 6 to 8 servings

Summer’s best peaches and blueberries are topped with crispy, buttery topping of oats and whole-wheat flour.

Ingredients

Fruit Filling:
6 cups sliced fruit or berries (peaches, blueberries or a combination of both)
3 tablespoons light brown sugar
3 tablespoons flour
1 teaspoon ground cinnamon
2 teaspoons vanilla
Juice of 1 lemon
Crisp Topping:
1 cup regular or quick rolled oates
1 cup whole-wheat or unbleached white flour
1 cup light brown sugar
8 tablespoons (1 stick) butter, well chilled, chopped into small pieces

Instructions

  1. To make filling: Mix fruit, sugar, flour, cinnamon, vanilla and lemon juice in a mixing bowl. Transfer to a 13 x 9-inch baking pan.
  2. To make topping: In a bowl, mix oats, flour and sugar. Add butter pieces and mix in with a fork, working quickly trying not to heat up or melt the butter. Topping will look crumbly like coarse sand.
  3. Sprinkle over fruit and bake, uncovered, in a 350F oven 45 to 50 minutes until golden brown. Cool 20 minutes before serving.
 

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