LONG SUMMER days are quickly coming to an end but peaches are still in their prime. Why not savour their deliciousness by making my easy peach blueberry crisp?
ingredients
2 cups (500 ml) sliced fresh peaches
3/4 cup (175 ml) blueberries
1/2 cup (125 ml) oatmeal
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) brown sugar
1/4 cup (50 ml) flour
1/4 cup (50 ml) cold butter cut into small pieces
1 tbsp (15 ml) cinnamon
1/2 tsp (2 ml) salt
1 tbsp (15 ml) cinnamon
1/2 tsp (2 ml) salt
1. Heat oven to 350 F (180 C). Peel and slice peaches into an ungreased 8"x8" pan.
2. Sprinkle blueberries over top. To make crumble topping, combine all dry ingredients in a small bowl. Work in cold butter using your fingers or a pastry blender until butter lumps are small and coated in dry mixture.
3. Sprinkle topping evenly over fruit. Bake uncovered for 40 minutes.
4. Crisp is ready when it's bubbling around the edges and topping is golden brown.
Serve warm with a scoop of vanilla ice cream. mmm!
lisa