Blueberry Peach Crisp
In the Northeastern United States, where we live, blueberries and peaches both arrive around mid-July and they are a natural paired together, the tartness of the blueberries cutting the ultra sweetness of a perfectly ripened peach. We tend to eat this straight out of the oven, when the fruit is still hot enough to burn our tongues, topped with a scoop of melting vanilla ice cream. The leftovers also make a pretty decent (occasional) breakfast.
Notes
*Modify the amount of sugar depending on how sweet the fruit is and how sweet you like your crisps
**Spelt flour is an ancient grain that is higher in protein and lower in gluten than traditional wheat flour. It will add a pleasantly nutty flavor and an extra chewiness to the crisp. If you cannot find whole spelt, feel free to substitute in an equal amount of all-purpose flour.
Ingredients
- 6 ripe peaches, sliced
- 1-2 cups blueberries
- 1/4-1/2 cup granulated sugar*
- 1 teaspoon pure vanilla extract
Topping
- 1/4 cup all-purpose flour
- 1/4 cup whole spelt flour**
- 1/2 cup old-fashioned oats
- 1/2 cup of packed dark brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup cold, unsalted butter
Instructions
- Preheat oven to 375 degrees
- Add peaches and blueberries to a medium bowl and toss with sugar and vanilla, stirring to coat. Set aside
- Combine all-purpose flour, spelt, old-fashioned oats, brown sugar, baking powder, cinnamon, and salt in a separate mixing bowl and mix thoroughly
- Chop butter into small pieces and cut it into the flour mixture using a fork or clean hands. Butter should be evenly distributed throughout the mixture in pea-sized chunks
- Add the fruit to a 9"x13" casserole dish and sprinkle the topping over it evenly
- Bake until the top is golden brown and crispy, about 35 minutes
- Cool slightly and serve warm with vanilla ice cream or unsweetened, whipped cream, if desired. Refrigerate leftovers
