Thursday, July 28, 2011

Upside Down Peach and Blueberry Crisp

My family and I were out-of-town on a trip last week. During part of the time, we stayed with some friends....very hospitable friends who made us feel right at home. They prepared some scrumptious meals for us, which we enjoyed very much, along with the good conversation. (On a sidenote, I gained five pounds while staying with them, which underscores just how hospitable they were!)

One of the things they shared with us was a delicious peach and blueberry crisp. It was made with freshly–picked blueberries and peaches, which probably made the recipe turn out even better. They shared the recipe with me, and I bought some peaches at a local farmers market while in the area to take home. I made the peach and blueberry crisp tonight for my family. We love it! It satisfies the sweet tooth, but it’s not too sweet. I bet you’ll like it too.

Peach and Blueberry Crisp

1 cup all purpose flour
½ cup oatmeal
½ cup granulated sugar
1/ 2 cup unsalted butter, very soft
½ tsp. vanilla

2 cups fresh blueberries
2 cups fresh peaches, peeled and sliced
1 T. lemon juice
¼ cup granulated sugar
¼ cup all purpose flour
½ tsp. cinnamon

Combine topping ingredients and press onto the bottom of a greased 11X7 inch glass baking dish. Mix topping ingredients together and spoon over crust. Bake in a 375 degree oven for 35 to 40 minutes. Best served warm with vanilla ice cream or freshly whipped cream.

Happy baking!

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