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.
Click here for a printable version of this recipe
We had the same thing happen no more than a month ago, the freezer worked fine but the fridge didn't. Apparently our fridge works (our freezer is on the bottom of the fridge) by pulling cold air from the freezer and whatever interchange between the two was goofy, so we had to call out the fridge repair person to replace the motherboard and some circuitry, it was WAY too complicated for me.ReplyDelete
Brian discovered on Saturday that the vent between freezer and fridge was clogged with frozen condensation. And by taking the cover off that vent part area, he was able to get it unclogged - hurrah! But it's going back to being clogged-ish and warmer in our fridge, so I'm not sure what the next step is. He's downstairs tapping on the vent part area again. I'm afraid to ask.Delete
I just pinned this. Seriously, just last week I was going to make a cobbler recipe from Pinterest (just fruit, cake mix & soda) and couldn't decide if I should make it just peach or mix the peaches and blueberries... I stuck with just peaches... now I know I should have mixed them!ReplyDelete
This cobbler should always be available in the fridge, just like milk and eggs. - anonymousReplyDelete
LOL, I'm sure you are not alone in that sentiment :)Delete