Kim’s Peach & Blueberry Crisp
by Kim Becker
I can’t let summer go without a fruit crisp recipe. These rustic desserts are simple to make and a perfect way to enjoy the abundance of seasonal fruits. Heart-healthy oats, nuts rich in monounsaturated fats and vitamin E and antioxidants from fruit all come together to make a delicious healthy dessert.
One of the many great things about a fruit crisp is that you can swap in different fruits depending on taste preference and what’s in season. Since peaches have a short life span, I often include them along with some berries in a summer crisp. Apricots, cherries, nectarines, and plums also work well. During fall and winter, crisps are a perfect way to showcase apples. I usually add in some cranberries (and increase the sugar to ½ cup) when they are available.
Don’t hesitate to use frozen fruit. The taste is pretty much the same as using fresh. Because the recipe is so versatile, feel free to experiment with different spices or nuts. If you prefer, the nuts can be omitted. Also, if you don’t feel like peeling the peaches (or apples), I guarantee there will be no complaints.
There’s only one thing that can improve a plate full of bubbling fruit topped with a generous layer of crumbly granola-like topping, and that would be a scoop of vanilla ice cream. Yum! But, I can assure you that you’ll most likely find me having a dish for breakfast the next morning topped with a dollop of Greek yogurt. I mean it is fruit and granola. Right?
Peach & Blueberry Crisp
4 cups peaches (peeled and sliced)
2 cups blueberries
1/3 cup sugar
1 teaspoon cinnamon
1/3 cup all-purpose flour, divided
3 tablespoons packed brown sugar
3/4 cup rolled oats (old-fashioned or quick)
1/2 cup chopped pecans (walnuts or almonds)
3 tablespoons butter, melted
Preheat the oven to 375 degrees.
In a large bowl, combine the peaches, blueberries, sugar, cinnamon and 2 tablespoons of flour. Transfer the mixture to a greased 6-cup shallow baking dish.
In the same bowl (no need to wash it), combine the remaining flour, brown sugar, oats and nuts. Stir in the melted butter and mix the ingredients well (the mixture should be crumbly). Sprinkle the oat mixture over the fruit mixture.
Bake the crisp for 40 minutes or until the crisp is lightly browned. Let the crisp stand for 10 minutes before serving.
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