Peach Blueberry crisp recipe
By The Style Sisters - Sunday, September 23, 2018
For my outdoor dinner party that you may have seen here I served individual Peach blueberry crisps topped with vanilla ice cream. They are super easy to make and taste delicious! In fact I made the day before and I just reheated them the next night and they turned out perfect!
I used peaches from our tree in our backyard that were frozen and some frozen blueberries
approx 3-4 cups
I gathered up 20 ramekins
Then fill them with the peaches and blueberries
Topped each one with the crisp topping made of oatmeal, flour, butter, cinnamon and sugar
I found this recipe from Italian Food Forever but changed it up a little bit
Peach blueberry crisp
- 2 Cups Peaches
- 1 Cup Blueberries (Frozen)
- 1/3 Cup Granulated Sugar
- 1/2 Teaspoon Ground Cinnamon
TOPPING:
- 1 1/4 Cup Regular Oats
- 1 Cup All-purpose Flour
- 1/2 Cup Brown Sugar
- 1 Teaspoon Ground Cinnamon
- 1 1/2 Sticks Unsalted Butter (12 Tablespoons), Diced
directions:
- Preheat oven 375 degrees F.
- Butter a 9 inch casserole dish well.
- In a bowl, toss together the peaches, blueberries, sugar, and cinnamon.
- Dump the fruit into your ramekin dishes and fill.
- In another bowl, combine the oats, flour, sugar, and cinnamon.
- Add the diced butter, and using your fingers rub the butter into the other ingredients well until you have a crumbly mixture.
- Sprinkle the topping over the peaches evenly covering them and bake until the top is golden brown and the fruit is bubbly, about 30 minutes.
- If the top browns too quickly, cover with aluminum foil.
- Serve warm with vanilla ice cream.
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