The peaches this year in Utah are so delicious! Sam's Club has been the store of choice for all my peach purchases this summer. The yellow peaches have been so high quality, firm, delicious and juicy. I can't help myself! There is one more peach recipe I have to post before they disappear for the next 10 months.
Blueberry peach crisp has a luscious oatmeal, brown sugar and butter for the crumble on top with blueberries and peaches mixed together for the bottom half of this crisp. There is just a little sugar, flour and salt sprinkled over the fruit and that is about it. It takes about 10 minutes to put everything together. Put it in a pan and then bake for 40 minutes until the topping is crispy and brown with the fruit bubbling up on bottom. When you make this dessert, make sure you have some premium ice cream on hand.
How To Make Blueberry Peach Crisp
1. The thing I like about this dish is you can use absolutely fresh fruit, or some fruit that has seen better days. Due to the fact you are going to bake the fruit, some blueberries or peaches that look less that beautiful, will work great in this dessert.
2. Peel five large peaches. You can leave the peels on if you want. I do not mind eating a peach with the peel on, but I always prefer to peel them.
Slice the peaches in half and take out the pit. I like to put half of the peach flat side down in my hand and slice about five slices. Then I keep the slices in my hand and make cuts across the peach. Now I have about 15 chunks of peaches.
3. Mix the chunks of peaches with one cup of blueberries in the flour, sugar and salt. You can add vanilla if you like. I am a purist. The clean flavors of peaches and blueberries mixed together without any other flavors is a flavor I really love.
4. The crumble is made by putting the brown sugar, oatmeal, flour and cinnamon together in a bowl. Grate the butter on a box grater so it is in nice little pieces. Mix this together with all the others ingredients. Put your hands in there and make sure the butter gets coated with all that crumble goodness.
Make sure you use rolled oats and not quick oats. Do you know the difference? Rolled oats are steamed for a shorter period of time to create bigger, thicker flakes. Quick oats are steamed for much longer and require a lot more processing before they are chopped into smaller, thinner flakes.
If you want to take the flavor up a notch, brown the butter, put it in a container with a lid and put it in the freezer. Once it is solid, take it out and grate it to put in the crumble.
Browning butter takes about 10-15 minutes. You want to heat the butter until it is foamy. Lower the temperature and cook until you see the yellow of the butter is turning an amber color. You will begin to see brown flakes in the bottom of the saucepan. Now it is ready to pour into heat resistant container.
5. Pour the fruit into an 8 x 8 pan and then sprinkle the crumble topping. I like a lot of crisp on top, so if it sounds like too much for you, please reduce by half. I want to taste oatmeal and brown sugar in every bite.
6. Bake for 40 minutes until the fruit is bubbling on the side and the crumble on top is crispy and brown. Let sit for 5 minutes to set up a bit and then serve with ice cream.
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Blueberry Peach Crisp
5 Large Peaches
1 C. Blueberries
1/2 C. Flour
1/4 C. Sugar
1/2 tsp. Salt
Crumble Topping
3/4 C. Butter
1 C. Flour
3/4 C. Brown Sugar
1 tsp. Cinnamon
1 1/2 C. Oatmeal
1. Preheat oven to 350°.
2. Peel and slice peaches into chunks.
3. Mix chunks of peaches with blueberries with 1/2 c. flour, 1/4 c. sugar and salt.
3. Grate the butter and mix in a bowl with flour, brown sugar, cinnamon and oatmeal.
4. Put the fruit mixture in a greased 8 x 8 pan.
5. Sprinkle on the oatmeal crust and pat down into the fruit.
6. Bake for 40 minutes.
