Summer Peach and Blueberry Crisp

Summer is peach time, and I do love a nice hot bubbly crisp. Here I combine delicious summer ripened peaches with blueberries and a crispy granola-walnut topping. As I sliced the peaches, their aroma wafted all around me. That's the thing about summer ripened peaches - they have such a great bouquet. The only thing that could make this any better would be ice cream!

Filling

4 large ripe peaches, pitted and sliced

1 pint blueberries

4 Tbsp butter, melted

Juice of 1/2 lemon

1/3 cup brown sugar 1 tsp vanilla extract

1 Tbsp cornstarch

Crisp Topping

6 Tbsp butter, room temperature, not melted

1/4 cup all-purpose flour

1/2 cup favorite granola

1/2 cup walnuts, chopped

1/2 cup brown sugar

Preheat oven to 375F.

Mix together the filling ingredients and let the fruit macerate while you prepare the topping.

Use a fork to mix together the topping ingredients in a bowl.

Butter a 9x13-inch dish. Pour in the fruit mixture and distribute evenly. Distribute the topping evenly over the fruit mixture.

Bake for about 20-30 minutes until brown and bubbly.

Comments

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