Sunday, July 18, 2010

Blueberry Peach Crisp!

This recipe is divine. The key here is to use FRESH blueberries & FRESH peaches...This is the perfect time of year to do just that!

Travis always teases me because I am a recipe changer. I can hear him now, "Can't you ever just follow a recipe?!?!?!" I find several recipes ...tweak them, combine them, take the best of one and leave out the worst of the other until I am satisfied with the result. So, maybe I should title this one The HodgePodge Fresh Blueberry & Fresh Peach Crisp! Serve it warm with some vanilla ice cream on top. You're going to thank me for this.

As you're sure to notice, my photography skills are a bit amateur...the picture really doesn't do this crisp justice. I think I need to hire Deborah Tynan to do my food photographs for me! You may also notice that I was unable to snap a shot of this dream before someone (I'll blame this entirely on my husband) started digging in!

2/3 c. All-purpose Flour
2/3 c. Rolled Oats (I use Quaker 1-minute oats)
3/4 c. Brown Sugar
1 tsp. Ground Cinnamon
1/2 tsp. Salt
6-7 Tbsp. Butter (room temperature)

Put it all in a bowl, mix it, mash it....with your hands...until it's all crumbly. Set aside.

Ingredients2 Pints FRESH Blueberries
5 FRESH Peaches (Blanched, Peeled & Sliced)
3/4 c. Granulated Sugar
4 Tbsp. All-purpose Flour
1-1/2 tsp. Vanilla Extract

Preheat oven to 375F. In a large bowl, combine blueberries, peaches, sugar, flour & vanilla. Pour into a 2-1/2 qt. baking dish-lightly greased (with real butter). Evenly spread topping over fruit. Bake 40 minutes...until the topping is light brown and the juices are thick & bubbling through around the edges.

Oh, this is heaven.

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