I don’t particularly love summer, I prefer the sixty degree days during the spring. It’s a lovely feeling going out of the house for the first time after a cold and snowy winter. Summer brings on intense heat, dark tans, long days, and a decrease in the amount of good TV shows. Despite my griping about how much I hate summer, there’s always a sliver lining, and as a foodie, it’s fruit. Watermelon, berries, mango, peaches, pineapple, I could go on and on.
But today, let’s talk about two in particular, peaches and blueberries. I’m not a peach eater, it’s much too hard to find good peaches for me to eat them regularly (this could be thanks to the fact that the only place for me to buy peaches is Walmart). Blueberries on the other hand fall among my list of top fruits. Bananas, blueberries, and mangoes, in that particular order. I get a pint of blueberries, I eat the whole thing in one sitting. However, blueberries can still be pretty pricey, so for this recipe I opted for a mix of frozen blueberries, raspberries and blackberries. I just thawed them out, drained them lightly and tossed them with a couple sliced peaches. This recipe is super easy, you just have to toss the fruits around with a few ingredients and then make the crisp topping. I didn’t have any whipped cream or vanilla ice cream to put on top, but I imagine it would be even more delicious with it.
Peach and Mixed Berry Oatmeal Crisp (makes 4-6 servings)
For the fruit mixture:
2 peaches or nectarines (peeled and sliced)
1 cup berries of choice (frozen berries need to be thawed and drained lightly)
1 tsp. lemon juice
1/4 tsp. vanilla extract
3 tbsp. sugar (add more to taste)
2 tbsp. all purpose flour
Pinch of salt
For the crisp topping:
1/3 cup all purpose flour
1/2 cup old-fashioned oats
1/3 cup brown sugar (packed lightly)
3 tbsp. butter (cut into small cubes)
Pinch of Salt
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, toss lightly ingredients for the fruit mixture. Place into 9 in. circle pan.
- In a different bowl mix together flour, oats, brown sugar, and salt. Use a pastry cutter or your fingers to work butter into dry mixture. You’re done once it forms small crumbs. Distribute the crumble evenly over the top of the fruit mixture.
- Bake for 35-40 minutes or until the crust is slightly brown, or the fruit mixture is bubbly.
- Serve warm or at room temp. with whipped cream or vanilla ice cream (I did without both and it was still good!).