the Blueberry & Peach Crisp
I’ve always wanted to be a morning person. Inferred in this desire was a view of the sunrise & warm cup of coffee. Maybe a nice walk.
Not this crazy-everyone’s-awake-&-loud thing we’ve got going on.
It’s mostly this one…
LOUD, opinionated, cute.
I’m starting to learn that life has a lot more to offer than what you’ve imagined. I just finished reading All Joy & No Fun by Jennifer Senior (fabulous, by the way), “And that’s what choosing parenthood does: gives strength & structural integrity to one’s life through meaningful tension.”
I challenge the meaningful part but there seems to be some truth to that.
While I’m still working on that morning thing, I will continue to be the dessert person I always imagined myself to be.
It’s (almost) summer, which means we can finally get some great fruit. At the farmer’s market, too!
This means one thing to my husband and I…time for the Blueberry Peach Crisp! I’ve made this a bazzillion times, technically shared it already, but it’s one of my favorites so I’m going to talk about it again. There’s worse things in life.
Like not being a morning person.
But, we’re not talking about that anymore. Dessert-talk only.
Serve this warm with vanilla ice cream.
While becoming a morning person is still debatable, making this dessert all summer is not.
1/4 cup white sugar
3 tbsp cornstarch
1/4 tsp salt
1 pint blueberries (room temp)
4 – 5 medium peaches, pitted & sliced
2/3 cup flour
2 tbsp old-fashioned oats
1/2 cup brown sugar
1/2 tsp cinnamon
4 tbsp cold butter
2/3 cup chopped pecans
- Preheat oven to 375 degrees. Grease 9″ baking pan with non-stick spray.
- In a medium bowl, combine sugar, cornstarch & salt. Toss in fruit & spread evenly into baking pan.
- Make the topping in another bowl. Combine flour, oats, brown sugar & cinnamon. Mix in the butter using a pastry cutter (or your fingers). Toss in the pecans. Sprinkle topping over the fruit.
- Bake 35 – 40 minutes or until bubbly & brown. Serve warm.