I love a seasonal peach and blueberry crisp. Easy to make, outstanding flavour and a delicious crispy oatmeal topping, what’s not to love?
3 medium-size ripe peaches, peeled and sliced into ¼” slices (about 3 – 4 cups)
1 cup fresh blueberries
1/3 cup granulated sugar
¾ cup brown sugar, divided
1⁄3 cup dried cranberries
2 Tbsp cornstarch
1 ½ tsp cinnamon, divided
2 Tbsp lemon juice
½ cup all-purpose flour
1/2 cup large rolled oats
1/3 cup chopped toasted almonds
1/3 cup vegetable oil
1 Tbsp water
- Preheat the oven to 375 F. Lightly coat a 9 -inch-square baking pan with cooking spray.
- In a bowl, stir together the apples, granulated sugar, ¼ cup brown sugar, dried cranberries, cornstarch, 1 tsp cinnamon and lemon juice. Place in the pan.
- In another bowl, stir together the flour, remaining brown sugar, oats, almonds, oil, water and remaining cinnamon and mix until the mixture is crumbly. Sprinkle over the fruit mixture.
- Place the pan in the centre of the oven and bake for 25 until the crisp is golden.
(V/DF) Makes 6 servings.