I’ve been talking all week about peaches. Besides peeling the peaches, freezing them for smoothies and make ahead pie filling, I made this delightful Gingered peach and blueberry crisp. This crisp recipe is incredibly easy and it’s a delicious way to combine peaches and blueberries, both ripe about the same time!
6 cups of sliced, peeled peaches
Peel them easily using this method here.
2 cups blueberries, washed and dried
2 Tablespoons crystallized (or candied) ginger, diced very small
Usually found in your produce section, usually comes in a small bag, hanging on a hook. Often comes in slices, you’ll need to finely chop. WinCo carries it in bulk bin 1700 – yay!
Juice from one large fresh lemon
1 Tablespoon vanilla extract
1 Tablespoon cornstarch
1/2 teaspoon Salt
A small pinch of cinnamon
1 Cup flour (I used whole wheat)
1/2 Cup light brown sugar
1/2 teaspoon salt
1 Cup Quick Cooking Oats
12 Tablespoons cold butter, diced
HOW TO PREPARE
1.) Preheat oven to 375 degrees
2.) In a large bowl mix together the cornstarch, salt, cinnamon, vanilla extract and juice from lemon.
3.) Fold in peaches, blueberries and ginger. Be gentle, you don’t want to mash your fruit, just evenly coat it.
4.) In another bowl mix up your crisp topping. Cut the cold butter into the mix using a pastry mixer or use your hands.
5.) In a 9 x 13 baking dish (or I used a stoneware casserole dish), spread out your fruit mixture. You want a large pan – the fruit mixture will bubble up about 1/2 inch – so make sure the sides go up above the mixture and crisp topping.
6.) Top with your crisp topping. Get it spread out as evenly as possible
7.) Bake for 45 to 50 minutes. Until the crisp topping is lightly browned and the mixture is bubbling up the side
8.) Serve with a scoop of your favorite vanilla bean ice cream.
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