PEACH AND BLUEBERRY CRISP – Serves 6 to 8
4 to 6 Peaches
1 pint Blueberries
1/2 cup Granulated Sugar or Sugar in the Raw
2 TBS Corn Starch
2 TBS fresh Lemon Juice
Zest of 1/2 Lemon
Wash all fruit well. Peel peaches, if desired.* Cut peaches into thick wedges. Zest lemon and squeeze for juice. Put all ingredients in a bowl and toss vigorously. Set aside and make topping.
• To peel peaches, immerse into boiling water for 30 to 60 seconds until skins release. Plunge into cold water and remove peels before slicing.
2 sticks Unsalted Butter, chilled and diced into small cubes
3/4 cup All-Purpose Flour
3/4 cup old-fasioned Oatmeal (no instant!)
3/4 cup Brown Sugar
1/4 cup Granulated Sugar or Sugar in the Raw
1/2 tsp Cinnamon
1/4 tsp Salt
Put all dry ingredients into a mixng bowl. Cut butter cubes into mixture by combining with fingers or a fork. Should be crumbly.
Put fruit mixture into a lightly greased 9×13 baking pan or dish. Top with crumble mixture. Cook in a 350°F oven for 40-45 minutes. Serve warm topped with ice cream.
While there are many ice cream options to top your crisp available at the grocery store, why not shop local and try a fabulous vanilla from the Sweet Shoppe in Deep River or Black Raspberry from the Old Lyme Ice Cream Shoppe (O’Lics) or the Pilot House in Haddam.