Sue and I and our other sister, Orra, have been busy this week preparing to cater a wedding.
We haven't had too much time for leisure baking but I felt like we needed a reward for our hard work.
This peach & blueberry crisp only takes a few minutes to whip up and tastes like heaven.
You can easy double or half the recipe, as required. As written below, it makes a 9" pan. Probably around 6 to 8 servings.
Peaches are probably my favorite fruit to bake with and this dish is definitely one of my all time favorites!
Peach Blueberry Crisp
10 medium peaches, peeled and sliced
2 cups blueberries (fresh or frozen)
2 Tbsp flour
1/2 tsp cinnamon
1 cup oats
2/3 cup flour
2/3 cup brown sugar
1/2 cup butter, chilled
Preheat oven to 375. Lightly spray a 9 inch, oven safe dish with cooking spray.
Place the sliced peaches into the prepared dish. Top with the blueberries. Sprinkle with the flour and cinnamon.Stir to evenly coat the fruit.
In a mixing bowl, combine the oats, flour, and brown sugar. Using 2 knives or a pastry blender, cut in the cold butter until mixture resembles coarse crumbs.
Sprinkle the crumble mixture over the fruit in the dish.
Bake at 375 for about 40 - 50 minutes or so - until crumble topping is browned and dish is bubbling.
Remove from oven and let cool for at least 10 - 15 minutes.
Best served warm!
Of course, with some vanilla ice cream is the best way to go....
Easy peasy to whip up. The hardest part is peeling the peaches. You could probably get away with using frozen peaches if you really hate peeling fresh peaches.
You can store the leftovers (if you have any) in the fridge, covered, and simply reheat for a few seconds in the microwave to serve again.