The peaches and blueberries are ripe and beautiful at the market! I had to make a dessert with these juicy, perfect gems. This dish does them justice, I think. Cobblers are too heavy this time of year, so I made another dessert. It’s a lighter crisp. Picture a serving of this on a pretty, summer plate after dinner, still warm from the oven, with a scoop of vanilla bean ice cream on top.
Ingredients
4 small or 6 medium peaches
1 pint blueberries
1/2 cup sugar plus another 1/2 cup
1/2 cup brown sugar plus 1/4 cup
2 generous TB flour plus 3/4 cup
pinch of sea salt
1/4 tsp cinnamon
1/8 tsp nutmeg ( a pinch)
3/4 cup oatmeal
1 stick butter (cold)
Blue Bell Natural Vanilla Ice Cream (optional)
Method
Preheat oven to 350 degrees F. Spray (with cooking spray) or butter an 8″ x 11″ glass baking dish. Peel peaches, then cut them into slices. Put in a large bowl and add the blueberries. Add 1/2 cup sugar, 1/2 cup brown sugar, 2 TB flour, sea salt, cinnamon and nutmeg. Mix with a wooden spoon. Pour into glass baking dish. In a mixer or with a pastry cutter, combine 1/2 cup sugar, 1/4 cup brown sugar, oatmeal and diced butter. Mix until the butter is the size of small peas. Sprinkle all of mixture over top. Bake for one hour. LET COOL BEFORE SERVING. The sugars will be VERY hot. Serve with vanilla ice cream. Reheat if needed at same temp for 20 minutes.
