Sweet and Tangy Peach Blueberry Crisp
Recipe By Charna Sheinfeld
- Cooking and Prep: 1.5 h
- Serves: 6
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Contains:
Ingredients (14)
Filling
Topping
Start Cooking
For the Filling
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Preheat oven to 375°F.
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Gently toss peaches and sugar in large bowl and let sit for 30 minutes, tossing occasionally.
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Drain peaches of their liquid and reserve 3 tablespoons of the peach juice; discard the remaining juice.
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Combine blueberries with peaches.
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Whisk reserved peach juice, cornstarch, lemon juice, lemon zest, salt, and cinnamon over peaches and blueberries/rhubarb.
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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
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While peaches are macerating, mix all dry ingredients together.
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Add in butter/margarine or oil and mix until the mixture clumps into crumbly balls. Pour over fruit.
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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.
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Replies:
Whenever I substitute canned peaches for fresh, I find that they are too liquidy.
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Replies:
Whenever I substitute canned peaches for fresh, I find that they are too liquidy.
