For many of us, August means an abundance of fresh fruit — berries, stone fruits, melons, you name it. I’ve been lucky enough to enjoy two “waves” of summer fruit season this summer. Since Florida’s produce season is ahead of New York’s, I was enjoying Florida blueberries and Georgia peaches back in June and July. Now, while I’m in New York for a few weeks, I’ve been able to enjoy the fresh, local fruit here as well.
With fresh fruit on the brain, I thought I’d sweeten things up a bit here today and share a fruity dessert. One that comes together in no time and highlights fresh fruit — specifically, peaches and blueberries (note: you could easily substitute other berries or fruit in this recipe!): peach blueberry crisp!
Because the fruit I used was so ripe, I needed to do very little in the way of sweetening the crisp. I opted to use pure maple syrup as my sweetener of choice, but you could also use honey or agave nectar.
The buttery, crispy, crumbly topping is the icing on the
cake crisp. Simple ingredients, just like the filling. Since only a small amount of flour is required in the topping, I actually used brown rice flour, keeping this recipe gluten free, but you could easily use all-purpose flour instead.
You’ll notice I made the crisp in small glass jars for a nice change of pace (and single servings). If you don’t have jars, you can just as easily make the crisp in a baking pan — I’d use a 6×8 pan, or if you don’t have that, a 8-inch square pan.
I didn’t happen to have any on hand when I photographed these crisps, but I do believe the perfect way to enjoy this crisp — especially on a hot summer day — would be to top with a big scoop of vanilla ice cream. 🙂 Either way, though, it’ll be delicious!
[print_this]Peach Blueberry Crisp
A fruity dessert with fresh peaches and blueberries, topped with a crumbly, crispy oat topping. You can substitute frozen peaches or blueberries for fresh (do not that before baking), or other fruits, if desired.
Prep time: 15 minutes
Cook time: 20 minutes
- 2 cups diced fresh peaches
- 2 cups fresh blueberries
- 2 tablespoons pure maple syrup
- 1/8 teaspoon salt
- 1/2 cup brown rice flour (or all-purpose flour)
- 1 cup oats (either old-fashioned or quick)
- 1/4 cup pure maple syrup
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, chilled
Heat the oven to 375 degrees F. Spray 6 small jars (or a 6×8 or 8×8 baking pan) with nonstick cooking spray.
In a mixing bowl, stir the peaches, blueberries, maple syrup, and salt until mixed. Spread into the prepared dish(es).
In a separate mixing bowl, combine the topping ingredients. Stir until crumbly (use your hands if needed). Sprinkle the topping over the fruit.
Bake about 20 minutes or until the topping is crisp and fruit is bubbly. Allow the crisp to cool before serving.[/print_this]