Peach-Blueberry Crisp
recipe by Sarah Epperson for Cooking Light
Ingredients:
- 2 pounds fresh peaches, peeled and cut into 3/4-in. chunks (about 6 cups)
- 2 cups fresh blueberries (about 10 1/2 oz.)
- 2 tablespoons cornstarch
- 2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
- 1/2 cup granulated sugar, divided
- 3/4 cup (about 2 5/8 oz.) whole-wheat pastry flour (or unbleached all-purpose flour)
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup (5 1/3 oz.) cold unsalted butter, diced
- 1/2 cup old-fashioned regular rolled oats
Directions:
Preheat oven to 350°F. Gently stir together peaches, blueberries, cornstarch, lemon zest, lemon juice, and 1/4 cup of the granulated sugar in a large bowl. Spoon mixture into an 11- x 7-inch (2-quart) baking dish.- Whisk together flour, brown sugar, salt, cinnamon, and remaining 1/4 cup granulated sugar until mixture is completely smooth (no clumps). Add butter, and toss to coat. Using fingers, rub butter into flour until a pebble consistency is reached and flour is fully moistened. Stir in oats. Crumble topping evenly over peach mixture.
- Bake in preheated oven until top is golden and fruit is bubbling, about 45 minutes. Serve warm. Makes 8 servings.
