Just a reminder. I do not bake. BUT when you have gallons of blueberries and a box of peaches on your counter, you must act quickly. Plus my son was asking if I “was able to make something like that.” The challenge was on.
This recipe is easy and from all who had a bowl, it was tasty. Improved only by the addition of vanilla bean ice cream.
FOR THE BLUEBERRY PEACH MIXTURE
- 5 C peeled sliced fresh peaches
- 1 C fresh blueberries
- 1 1/2 T lemon juice
- 1/4 C brown sugar
- 1 T cornstarch
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
FOR THE CRISP TOPPING
- 1/4 C garbanzo bean flour or 1/2 cup all-purpose flour
- 1/2 C brown sugar
- 2 tsp ground cinnamon
- 1/8 Kosher salt
- 1/2 C butter, chilled and cut in small cubes
- 1 C old fashioned rolled oats
Preheat oven to 400 degrees. In a large bowl, carefully stir the sliced peaches, blueberries, lemon juice, brown sugar, cornstarch, vanilla extract and cinnamon so all ingredients are well combined. Spoon into a quiche round or 9″ X 9″ baking dish. In a medium size bowl, add flour, brown sugar, cinnamon and salt and stir together. Using a fork or pastry blender, cut in the butter until mixture is crumbly. Add oats and stir in so well incorporated. Top the blueberry peach mixture with the crisp mixture, covering as much of the fruit as you can. Bake for 30 minutes until crisp is golden brown and fruit is bubbling. Serve with vanilla bean ice cream or fresh whipped cream. OR just eat it as is.