If you follow me on Twitter, you'll know that at the end of last week, our fridge stopped working (and I was tweeting with excessive exclamation points). It just wasn't getting cold; the freezer worked perfectly, the fridge not so much. So while Bo researched ways to fix it, I researched ways to use up ingredients before they went bad. Enter... Blueberry-Peach Crisp! I had fresh blueberries and peaches sitting in my fridge drawer, just waiting to get used in something yummy. I grabbed a stick of butter from the freezer and set to it.
Now, you should know that Bo and I rarely argue or bicker. But one thing we cannot agree on is the Cobbler vs. Crisp debate. I prefer cobbler, with its biscuit-like topping. Bo always asks for Crisp, with it's sugary and crumbly topping. And because I'm sitting on the Cobbler side of the fence, I didn't have a recipe for Crisp that was worth repeating.
Until now! This Blueberry-Peach Crisp is just the right amount of sweet to showcase summertime fruits, but with plenty of the topping to please all the Crisp fans out there. It even goes one step further by layering some of the topping on the bottom, so that the fruit is sandwiched between layers of sugary, crumbly goodness. A keeper recipe, without a doubt.
The original recipe called for a mix of berries, but I used the fruits I already had on hand. As such, it lends itself to a mix-and-match of your favorite fruits. Go to town on this baby. But whatever you do, make sure you've got some vanilla ice cream (Luna & Larry's is the very best nondairy ice cream out there) on hand. Crisp and fruit just beg to be topped with creamy, cold vanilla.
Oh - and our winner?!
Lexiquin, I'll be emailing you soon to get your shipping address. Congrats!! I hope you love that Violet Crumble as much as we did :)
adapted from Allrecipes
1 1/4 c. blueberries
1 1/4 c. sliced peaches (about 2 medium)
2 Tbsp. sugar
1 c. (128g) flour
1 c. (80g) oats
3/4 c. (165g) packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. unsalted butter, room temp.
Preheat oven to 350 degrees.
In a medium bowl, gently toss together blueberries, peaches, and sugar. Set aside.
In a large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Gently press half of oat crumb mixture into bottom of an 8x8" pan. Cover with blueberries and peaches. Sprinkle remaining oat crumb mixture over the top. Bake for 35-40 minutes, or until fruit is bubbly and topping is golden brown.
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