Sweet and Tangy Peach Blueberry Crisp

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• Cooking and Prep: 1.5 h
• Serves: 6
• Contains:

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Ingredients (14)

Filling

• 6-7 medium peaches, washed and sliced thinly

• 1 cup blueberries

• 1/3 cup sugar

• 1 and 1/2 teaspoons Gefen Cornstarch

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  Gefen Cornstarch

• 2 teaspoons lemon juice

• 1 teaspoon lemon zest

• dash of salt

• dash of cinnamon

Topping

• 1 cup flour

• 1 and 1/2 cups oats

• 1/2 cup brown sugar

• 1/2 teaspoon salt

• 2 teaspoons Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

• 6 tablespoons butter, margarine or oil

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Start Cooking

For the Filling

1. Preheat oven to 375°F.

2. Gently toss peaches and sugar in large bowl and let sit for 30 minutes, tossing occasionally.

3. Drain peaches of their liquid and reserve 3 tablespoons of the peach juice; discard the remaining juice.

4. Combine blueberries with peaches.

5. Whisk reserved peach juice, cornstarch, lemon juice, lemon zest, salt, and cinnamon over peaches and blueberries/rhubarb.

6. Mix everything together and pour into an 8- inch square baking dish.

Variation:

You can substitute 2-3 stalks of rhubarb instead of blueberries for a tangy variation.

For the Topping

1. While peaches are macerating, mix all dry ingredients together.

2. Add in butter/margarine or oil and mix until the mixture clumps into crumbly balls. Pour over fruit.

3. Bake the crisp for 35-45 minutes or until the topping is browned and the fruit is bubbly around the edges.

Variation:

You can subsitute margarine, or for a healthier alternative, 5-6 tablespoons oil, for the butter.