Seasonal peach and blueberry crisp – The peaches and blueberries are at their peak! I had to make a dessert with these juicy, ripe peaches and perfect blueberries. This dish does them justice, I think. I tried a cobbler, but it was too heavy for me, so I made another dessert. It’s a lighter crisp.
Preheat oven to 350 degrees F. 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.
