Peach and Blueberry Crisp
Topping:
Filling:
Preheat the oven to 375°F. Position a rack in the center of the oven.
For the Topping: Place the oats, flour, almonds, sugars, cinnamon and salt in the bowl of a food processor. Pulse several times to combine thoroughly.
Remove the top of the processor, and scatter the cubes of butter over the oat/flour mixture. Being very careful to avoid the blade of the processor, use a fork to toss the cubes to coat them lightly.
Replace the top of the processor, and pulse 12 to 15 times, holding each pulse for one second. The mixture should resemble coarse meal.
Pour the mixture into a plastic zip-top bag; seal, and place in the freezer while you prepare the filling.
For the Filling: Peel, pit and slice the peaches into 1/2-inch thick slices.* You should have approximately 5 cups of sliced peaches.
Combine the peaches, blueberries, sugar, lemon juice and tapioca in a medium mixing bowl.
Toss to combine and evenly distribute the ingredients.
Lightly spray a 9 x 9-inch baking dish with vegetable oil cooking spray. Spoon the filling into the dish, and level the top. Remove the topping from the freezer, and spread it evenly over the filling.
Place in the oven, and bake for 40 minutes. Increase the oven temperature to 450°F, and bake for an additional 5 minutes. Remove from the oven, and let rest for 15 minutes before serving. Serve warm with a dollop of whipped cream (or a scoop of your favorite vanilla ice cream).
Tips and Techniques
* To quickly and easily peel the peaches, use the tip of a sharp paring knife to make a shallow "x" on the bottom of each peach. Submerge the peaches in boiling water for 5 to 10 seconds. Immediately remove from the boiling water, and submerge in ice water to stop the cooking process. Drain the
peaches, and peel them; the skins will slip off easily. Using a pasta pot with an insert for this task makes it quite simple.
Serves 4
- 3/4 cup old-fashioned oats (not quick-cooking oatmeal)
- 1/4 cup all-purpose flour
- 1/2 cup sliced blanched almonds
- 3/4 (packed) cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 stick chilled unsalted butter (8 tablespoons), cut into 8 pieces
Filling:
- 2 1/4 pounds fresh ripe peaches
- 1 cup fresh blueberries, rinsed and drained
- 2 tablespoons granulated sugar, or more to taste depending on ripeness of peaches
- 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
- 2 tablespoons quick-cooking tapioca
- Vegetable oil cooking spray
- Whipped cream (or vanilla ice cream), as an accompaniment
Preheat the oven to 375°F. Position a rack in the center of the oven.
For the Topping: Place the oats, flour, almonds, sugars, cinnamon and salt in the bowl of a food processor. Pulse several times to combine thoroughly.
Remove the top of the processor, and scatter the cubes of butter over the oat/flour mixture. Being very careful to avoid the blade of the processor, use a fork to toss the cubes to coat them lightly.
Replace the top of the processor, and pulse 12 to 15 times, holding each pulse for one second. The mixture should resemble coarse meal.
Pour the mixture into a plastic zip-top bag; seal, and place in the freezer while you prepare the filling.
For the Filling: Peel, pit and slice the peaches into 1/2-inch thick slices.* You should have approximately 5 cups of sliced peaches.
Combine the peaches, blueberries, sugar, lemon juice and tapioca in a medium mixing bowl.
Toss to combine and evenly distribute the ingredients.
Lightly spray a 9 x 9-inch baking dish with vegetable oil cooking spray. Spoon the filling into the dish, and level the top. Remove the topping from the freezer, and spread it evenly over the filling.
Place in the oven, and bake for 40 minutes. Increase the oven temperature to 450°F, and bake for an additional 5 minutes. Remove from the oven, and let rest for 15 minutes before serving. Serve warm with a dollop of whipped cream (or a scoop of your favorite vanilla ice cream).
Tips and Techniques
* To quickly and easily peel the peaches, use the tip of a sharp paring knife to make a shallow "x" on the bottom of each peach. Submerge the peaches in boiling water for 5 to 10 seconds. Immediately remove from the boiling water, and submerge in ice water to stop the cooking process. Drain the
peaches, and peel them; the skins will slip off easily. Using a pasta pot with an insert for this task makes it quite simple.
Serves 4
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