They showed up on the same Saturday – the first peaches of the season and the first blueberries. Who are we to argue with destiny? Make this simple delicious crisp and you’ll forever want to have another piece. Peaches and blueberries really are meant to be together.
recipe by Sarah Epperson for Cooking Light
- 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
- 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.