Sunday, August 30, 2009

Peach and Blueberry Crisp

6 large peaches, peeled and cut into wedges
1 1/2 cups blueberries
1/3 cup granulated sugar
3/4 plus 1 1/2 tablespoons all-purpose flour
1 1/4 cups light brown sugar
1/4 tsp. kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
2 cups rolled oats
1 cup almonds, roughly chopped

Heat oven to 350 degrees. In a large bowl, toss the peaches, blueberries, granulated sugar, and 1 1/2 tablespoons of flour. Transfer to a shallow 3 quart baking dish.
In a separate bowl, combine the brown sugar, salt, and remaining 3/4 cup flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.
Squeeze the topping into marble-size clumps and sprinkle onto the peaches and blueberries. Bake until the top is golden and the fruit is tender, 45-55 minutes. Serve warm with ice cream and/or fresh whipped cream.

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