Peach Blueberry Crisp

Peach Blueberry Crisp

I feel like I’m in a race every time I’m at the grocery store or market. So much produce, so little time! Julian and I hit the Trinity Bellwoods Farmers Market the other day – it runs every Tuesday afternoon until the middle of October – and met up with Heidi and her bouncing boy, Ford. Harvest season hasn’t even really started but the stalls were over flowing with goodness. Heirloom tomatoes, beets, rainbow chard. And the berries. It’s the berries that really kill me. What else can I make with all the wild blueberries I can’t stop buying? The woman from Freskiw Farms says the season is ending and isn’t sure she’ll be there next week. Now I wish I’d bought more to freeze. The regular blueberries you buy all year are a mockery of the taste and nutritional punch of wild blueberries. A mockery I tell you!

I asked Esme to help me make this crisp for dessert and she said she would if she didn’t like what was on tv (she looks forward to her daily allotment like a junkie waits for their next hit). Guess who won? Wonder Pets. Sigh. I like this recipe because it’s lighter than most crumbles or crisps and because it doesn’t make much. Four ramekins was enough for one dinner’s dessert (Julian and I share) and one for Ben and Esme to split the next day. I don’t need dessert hanging around to tempt me.

Peach Blueberry Crisp

Ingredients

  • 1 cup blueberries
  • 1 cup sliced, pitted peaches (you don't have to peel your peaches but mine were pretty fuzzy so I did)
  • 2 tablespoons orange juice
  • 3 tablespoons wholewheat flour
  • 3 tablespoons rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 2 teaspoons honey
  • 1 teaspoon cinnamon

Method

Preheat oven to 375 degrees

Toss the fruit and juice together in a bowl and then spoon equal portions into four ramekins.

Mix the rest of the ingredients together until they are soft and crumbly.

Spread over fruit filled ramekins evenly. 

Place on a cookie sheet and pop in the oven for 15 to 20 minutes until the fruit is bubbling and the topping is crisp and golden.

Allow to cool a bit before serving.

 

The prospect of dessert motivated some very fine vegetable consumption at dinner. Which didn’t even feel like a deal with the devil as these weren’t too sweet and were mostly fruit with just a bit of crisp.

You might also like

Articles

Celebrating National S’mores Day on Global’s The Morning Show

If you saw this morning’s segment on Global Morning Show then you know no fire means no problem. For National Smore’s Day, I’ve taken smore’s, the beloved campfire dessert, from

By Ingredient

Spaghetti and Meatballs – The Classic Pasta Dish

Today was the first really hot day of the year in Toronto and people were goofy with sunshine and oxygen.   We packed like we were going away for a

Summer

Orange Yogurt Cake

This cake made my house smell like a warm cream­si­cle. Need I say more? I love cit­rus in almost any­thing — fra­grance, food, drinks but par­tic­u­larly in bak­ing. I often bakie with lemons but

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply