Blueberry & Peach Crisp
Blueberries and peaches are a natural pair, in bounty at summer's peak.
This unfussy no-crust-on-the-bottom baked fruit dessert can be made in a single vessel to be served tableside, or it can be prepared in small, individual ramekins. Don’t forget a dollop of yogurt, sour cream, frozen yogurt, or ice cream to top it off!
Equipment: cutting board; chef’s knife; large mixing bowls: wooden spoon; 9x13 baking pan, or 12 ramekins (with a rimmed sheet pan)
Filling Ingredients: 3 cups blueberries 6 peaches, halved, stones removed, and cut into chunks juice of one lemon ¼ -½ cup sugar (depending on ripeness/sweetness) ¼ cup flour
Topping Ingredients: 1 cup light brown sugar 1 cup all purpose flour 1 cup oats ½ cup butter (1 stick), cut into small pieces 1 teaspoon ground cinnamon 1 teaspoon kosher salt
1. Preheat the oven to 375°F.
2. To make the topping, stir together the sugar and the flour in a large bowl. With your fingers, work the butter into the flour mixture to the texture of course crumbs. Add in oats, cinnamon, and salt. Set aside.
“I just love the textural, shape/size, color, and flavor contrast of peaches and blueberries. But the truth is, any combination of berries and stone fruits would be delicious! Come autumn, apples and pears work equally well.”
3. To make the berry and peach mixture, toss the fruit in lemon juice and sugar. Sprinkle with flour, then gently toss. Put the filling in a small baking pan, or evenly distribute the filling between the four ramekins. Top with some of the oat mixture, packing it down.
If using ramekins, place them on a sheet pan. Place the cobbler in the oven and bake for 20-30 minutes (15-20 minutes for individual ramekins), or until the topping is browned and the filling is bubbling. Serve warm or room temperature.
Makes 12 servings.