I love this dessert. I first made it a few summers back on a whim. It was July and I was buying fruit constantly. It quickly became one of my favourite things to bake.
I received a giant jar of peaches as a housewarming gift that needed to be used up. Otherwise, I would only use fresh peaches for this dessert. The steps for using fresh peaches include a sticky mess involving blanching but it is always worth it. Jarred peaches are good in a pinch and a lot less messy!
Stir in a a few handfuls of blueberries, sugar, flour and lemon juice to create a syrupy bath for the fruit.
I kept it light on the blueberries this time around since I also wanted to make blueberry pound cake this week.
If dessert involves a streusel I will usually say its the best thing I’ve ever eaten. I love the flavours and comfort.
The perfect streusel comes together when you squeeze it but it still a little crumbly when left on its own.
Still bubbly!
The colour of the filling is one of my favourite shades. I have about 25 nail polishes that colour.
A perfect little summer dessert.
Peach Blueberry Crisp
Ingredients
4 cups fresh peaches skinned and sliced
2 cups fresh blueberries
1/2 cup sugar
2 tablespoons corn starch
1 teaspoon vanilla extract
juice of half a lemon
For the crisp:
2 cups rolled oats
2/3 cup flour
2/3 cup brown sugar
1/2 tsp salt
3/4 cup butter, melted
Directions:
- Preheat oven to 350 degrees.
- Slice the peaches and stir in the blueberries gently. Add the sugar, corn starch, lemon and vanilla. Pour into an 8-inch baking dish.
- In a separate bowl, stir together the rolled oats, flour, brown sugar and salt. Stir in the melted butter until pea sized clumps form. Sprinkle this on top of your fruit.
- Bake for about 35 minutes or until golden on top and bubbly on the sides!
