You have got to love these fresh peaches and blueberries from BC!!
I couldn’t think of any better way to appreciate their flavours then to put them together in this lovely peach and blueberry crisp, can you? Crisp, also known as crumble, is a fairly simple dessert to make with fresh, seasonal fruit. The difference between a crisp/crumble and a cobbler is that the crisp/cobbler has a streusel topping on the fresh fruit. A cobbler has a biscuit or cake-like topping on the fresh fruit.
You have the option to make it sweeter or lighten it up and use less sugar. I paired mine here with some lovely Village Vanilla Bean ice cream from @villageicecream. For the full recipe see below.
Peach and Blueberry Crisp
5 lb (about 6 small/medium) Peaches, peeled and sliced
2 cups Blueberries
¼ cup Lemon juice
2 tbsp Corn starch
1/3 cup All purpose Gluten Free flour
1 cup Gluten Free Rolled Oats
1/3 cup Brown sugar (not packed)
2 tbsp White sugar
1 tsp Cinnamon
1 tsp Vanilla
1/3 cup Butter
1 – Preheat oven to 350°F
2 – Wash, peel and slice peaches into a bowl. Wash and drain blueberries, place in same bowl. Add white sugar and corn starch, stir to combine. Then add vanilla and lemon juice, stir again and set aside.
3 – Mix oats, GF flour, cinnamon and brown sugar in a small bowl. Add butter and mix until mixture is crumbly. Spread over the fruit.
4 – Bake for about 1 hour. Remove from oven, let rest for 10-15 minutes and serve (with ice cream is an option)
How do you enjoy your seasonal fruit?
I work as a Dietitian and definitely walk the talk. I love to cook and help people get back to being healthy again.
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