Crisps are the hidden gem of the homemade dessert world. The combination of sweet, soft, juicy fruit with a crunchy, buttery brown sugar topping is irresistible, but they’re easy to toss together when the garden and farmer’s market overflow with ripe fruit. This one calls for fresh summer peaches and blueberries, but you can easily substitute apples and dried fruit in the fall or canned fruit in the winter.
What You Need:
- 10 peaches, washed
- 1 cup blueberries, rinsed and drained
- ¾ cup sugar (adjust according to sweetness of fruit)
- 2+ Tablespoons of flour
- 1-1/2 cup flour
- 1-1/2 teaspoon of cinnamon
- 1-1/2 cup brown sugar
- dash of salt
- 1 cup oatmeal
- 2 sticks butter
What You Do:
- First, preheat oven to 350 and butter a 13 x 9 baking dish.
- Next, make the filling: Pit peaches and cut into thick wedges. Toss fruit with sugar and flour in a large bowl. Add more flour if mixture seems runny. Spoon into baking dish, smoothing top.
- Make the topping: mix the dry ingredients in a bowl. Add the butter and use two knives to cut into pea-sized pieces, incorporating the dry ingredients. Mixture will be lumpy. Scatter on top of filling.
- Bake about 1 hour at 350, or until crisp is browned and bubbly. Serve warm with vanilla ice cream.