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Peach and Blueberry Crisp

By Chef Linda

Romeo and Juliet. Peanut butter and jelly. Peas and carrots. Some things just belong together. Take peaches and blueberries, two summer delights that bring out the best in each other and provide a perfect combination of taste and texture when baked. Gently sweet and succulent, peaches bring balance to those unpredictably tart blueberries found in every batch. When cooked, peaches retain texture and shape while blueberries burst and blend into all that surrounds them.

Fruit crisps are easy to assemble and very forgiving if you don't have a recipe or a particular ingredient. Generally oats, flour and butter are mixed together to form a clumpy-crisp, sweet, streusel that blankets a bubbling mix of fruit beneath. Healthy additions like hemp seeds and ground flax seed are delicious here. Use a non-dairy butter to make this recipe compassionate for the animals and your health, or feel free to use your favorite healthy oil like sunflower, grape seed, or coconut.

While this will keep in the fridge for several days, there's something unnatural about not eating it warm out of the oven, with a dollop of non-dairy ice cream or fresh whipped cream on top.

Peach and Blueberry Crisp

YIELDS
6 to 8 servings

INGREDIENTS

For the Topping

 ¾ cup packed light brown sugar or coconut sugar

 ¾ cup rolled oats

 ½ cup whole wheat flour

 ½ cup chopped pecans

 1 teaspoon ground cinnamon

 ½ teaspoon salt

 6 tablespoons non-dairy butter, cold and cut in pieces, (I used Earth Balance)

For the Filling

 ¼ cup packed light brown sugar or coconut sugar

 Juice from half a large lemon, about 1 tablespoon

 2 teaspoons cornstarch or arrowroot

 2 teaspoons vanilla

 1 teaspoon salt

 2 pounds of peaches, about 4 large, cut into chunks

 1 pint of blueberries, picked over

DIRECTIONS

1

Preheat the oven to 375°F. To make the topping, place all of the ingredients, except the non-dairy butter, in a large bowl. Stir to combine. With your hands, two knives or a pastry blender, blend the non-dairy butter pieces into the dry ingredients until large clumps form and the dry ingredients and non-dairy butter are completely incorporated. Set aside.

To make the filling, mix together in a large bowl the brown sugar, lemon juice, cornstarch, vanilla, and salt. Add the peaches and blueberries and stir gently until evenly coated. Transfer the mixture to an 8-inch square baking dish and arrange it in an even layer. Sprinkle the topping over the fruit and gently press down.

Place baking dish on a baking tray and place in the oven. Bake until the topping is browned and crisp, about 35 to 40 minutes and the fruit is bubbling on the sides of the dish. Remove from oven and let cool slightly before serving.

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CategoryDesserts/Treats, Peanut Free, Soy Free, Summer

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