Wednesday, 7 August 2013

Peach Blueberry Crisp

All kinds of fruit crisps are delicious, but Peach and Blueberry crisp is my all time favourite combination.  Especially in August - when both are in season in southern Ontario.  This also has to be one of the quickest and easiest summer desserts sure to have vanilla ice cream on hand!

Peach Blueberry Crisp

2/3 cup oats
3/4 cup brown sugar
3 tbsp flour*
1/3 cup cold cubed butter
5 ripe peaches, peeled and sliced
1 3/4 cup blueberries, fresh

*Gluten free baking mix can be used instead, or omit the flour all together.

To peel the peaches
Boil 1 litre of water and pour into a heat-safe bowl. Cut a small x in the bottom of each peach  and immerse peaches in the boiling water for up to 5 minutes.  When you are ready to peel, dunk each peach in a bowl of cold water so it is cool enough to handle, and stops the peach flesh from cooking. The peel should literally fall away from the flesh with a gentle push. Tip - only use ripe is NOT fun to try to peel the skin off unripe peaches. Boiling water does little to help.

Combine oats, flour, brown sugar in a medium bowl.   Add cold cubed butter and mix with your hands, breaking up the butter bits as you go.  The butter bits should end up the size of peas.

Slice peaches into a 8 or 9 inch pan.  Add blueberries evenly over top.  Take about 1/4 cup of the crisp topping and mix into the fruit.  Spread the rest evenly over top, and bake at 375 degrees for 25 minutes or until top is crispy and fruit is bubbling out at the sides.

Crisp vs. Crumble....When is it a crisp? When is it a crumble?  I have no idea what the experts say, but in my humble opinion, if you have a hard, buttery crust on top - it is a crisp.  If you have a softer, lumpier, oatmeal and brown sugar streusel like topping - it is a crumble.

What do you think?

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