Saturday, August 26, 2006

Peach Blueberry Crisp

Peach Blueberry Crisp
Originally uploaded by wanderingcoyote.

Oh, it's been a while, I know. Too long. It's been a long, rough summer and it ain't over yet. I've done little baking and even less cooking, though it's been a summer of eating quite possibly the worst food I've ever had to suffer through. Six and a half weeks of hospital grub is not fun at all.

I have moved - again. I am not working, and won't be for a while. I've been trying to keep myself occupied and have been making lots of bread. This crisp is the first sweet thing I've made in such a long time.

Peaches are in season, as are blueberries. My dad made a trip to the Okanagan earlier on in the week to get canning ingredients for us and a stash of farm-fresh fruit and veg for himself. On Wednesday, I canned over 48 pints of salsa and 26 1L jars of dill pickles with carrots with both my brothers' girfriends. The salsa was amazing. Today, the peaches my dad brought us were on the overripe side, and my sister-in-law, Shan, had some locally grown frozen blueberries kicking around. I decided to make this simple dessert, pictured here with some sugar free ice cream.

Peach Blueberry Crisp

8 fresh peaches, peeled and sliced
1 1/2 cups fresh or frozen blueberries
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
2 tbsp sugar (the fruit was so ripe it didn't need a lot of sugar at all)
2 tbsp white flour


1 cup oats
1/3 cup whole wheat flour
1/4 cup brown sugar
1/2 tsp ginger
1/2 tsp cardamom
1/2 cup butter or margarine, cold

1. Preheat oven to 350F. In a bowl, combine the fruit with the sugar and spices, and lastly the flour. Put in the bottom of a 8" square pan that has been greased.

2. For the topping, combine all the dry ingredients with a whisk. Cut in the butter until you get a pea-sized consistency. Pour the crumble over the top and spread it out evenly. Don't press it down.

3. Bake for 35 - 45 minutes, or until golden on top and the filling is bubbling at the sides. Might be a good idea to put the pan onto a baking sheet in case of any boil-overs. Let it cool slightly and serve - with ice cream is nice, but not 100% necessary.

If you make it and like it let me know. Enjoy!


mister anchovy said...

I love weakness (or should I say, one of many weaknesses).....yum!

Rosa's Yummy Yums said...

Welcome back!

That looks superfine... Yummy!

Geraldine said...

This looks delicious, a nice combo for fruits good this time of year and in BC, perfect!

Anonymous said...

I was reading "Cream puffs in Venice: an apple a day" and saw where you said that you had a Apple crumble cheesecake recipe. Can you share that recipe with me? Thanks

Wandering Coyote said...

Hi Beth,

Thanks for stopping by. I just went through my older posts and found the recipe for you. It's here.

It's a great recipe!


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