Peach Blueberry Crisp

Does anything say summer more than peaches and blueberries? One thing I know for sure, it was a good year for peaches. It's a wonder I could actually get this baked before all the fresh fruit in the house was eaten.

Getting comfortable with the basics of fruit crisp is a useful skill. The possibilities are endless, and it comes together in minutes. You might remember this from the strawberry rhubarb crisp recipe last month. Peaches and blueberries are another power couple when it comes to fruit combinations. I highly recommend!

Make sure to see my notes at the bottom of the page for tips on peeling peaches and making this vegan and gluten free.

Makes 8 Servings

Preparation Time 15 minutes

Cook Time 40 minutes

INGREDIENTS:

Filling:

4 to 5 Cups peaches, peeled and cut into wedges (5-6 medium peaches)

2 Cups blueberries

1/4 Cup Sugar

2 Tbsp Cornstarch

Juice and zest from 1/2 lemon

Streusel:

1 Cup all purpose flour

1 Cup light brown sugar

1/2 Cup unsalted butter melted

1/2 tsp vanilla extract

1/4 tsp kosher salt

PREPARATION:

1. Preheat oven to 375° Fahrenheit.

2. Peel and cut peaches into wedges.

3. Prepare filling - combine peaches, blueberries, sugar, cornstarch, lemon juice and zest in a large mixing bowl.

4. Prepare Streusel - add all streusel ingredients to a separate mixing bowl and stir until crumbly texture is achieved.

5. Place fruit mixture into large, ungreased cast iron skillet. I used a #8 which is about 10". You can also use a medium-sized baking dish.

6. Top fruit with streusel.

7. Bake for 40 minutes.

8. Let cool for one hour before serving... well, at least 30 minutes if you can!

9. Serve with vanilla ice cream.

NOTES:

1. In general, I do not blanch the peaches before peeling unless they are very under-ripened. The peaches end up too mushy during baking for my liking.

2. To peel the peaches - a. cut peach in half and twist slightly to open. b. then cut the halves in half to make it easy to remove the pit. c. peel down the skin with a good paring knife.

3. Substitute 3 Tbsp of arrowroot starch in place of cornstarch if you are corn-sensitive.

4. Optional additions - add 1/2 cup pecans, a pinch of cardamom or a pinch of cinnamon to the streusel.

5. For vegan and gluten free you can substitute gluten-free all purpose flour and vegan butter or use the Streusel 2 recipe below.

Streusel 2 (vegan and gluten free)

1 Cup gluten free old fashioned oats

1 1/4 Cup almond flour

1/2 Cup maple syrup

1/3 Cup coconut oil melted

1 tsp vanilla

1/4 tsp kosher salt