Peach blueberry crisp

A fresh fruit dessert with cinnamon-sugar topping

I'm lucky I snapped a picture of this peach and blueberry filling before I baked it; after it came out of the oven there was hardly anything left to take a picture of. The flavor turned out great, and I adapted the original recipe a bit — adding some extra spice and using cornstarch instead of flour. More on that later. 

I'm calling this a crisp instead of a crumble because the topping sort of melted together instead of remaining crumbly. I like the topping on the Pioneer Woman's peach crisp better. Even so, the blueberries, peaches, and sugary topping were delish right out of the oven, especially with a scoop of vanilla ice cream!

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PEACH BLUEBERRY CRISP

WHAT YOU'LL NEED
FRUIT FILLING
2 pounds ripe peaches (6 to 8 peaches)
1 cup fresh blueberries
2 tsp grated lemon zest (about 1 lemon)
2 TBS freshly-squeezed lemon juice
1/2 cup sugar
1/4 cup flour and/or corn starch (see flour/cornstarch note) 
1/2 tsp vanilla extract (optional)
1/4 tsp almond extract (optional)
1/4 tsp cinnamon (optional)
*You could use thawed frozen fruit if you like, but it will be more juicy — try draining some of the juice before you start. 

CINNAMON-SUGAR TOPPING
1 cup flour
1/3 cup sugar
1/4 cup brown sugar, lightly packed
1/2 tsp salt
1/4 tsp cinnamon
1 stick cold butter, diced

WHAT YOU'LL DO
1. Preheat oven to 350 degrees. For the fruit filling: Peel peaches and slice into thick wedges. Place them in a bowl and add lemon zest, lemon juice, sugar, flour/cornstarch, vanilla & almond extracts, and cinnamon. Stir to combine. Gently mix in blueberries and set aside.

2. For the sugar topping: Combine flour, sugar, brown sugar, salt, cinnamon, and butter in a bowl. Use a mixer, a fork, or your hands to mix until crumbly. 

3. Spread the fruit filling in an even layer in a medium-sized baking dish (mine was about 8 by 10 inches) or individual ramekins. Evenly sprinkle the sugar topping over the fruit. Bake for 40 to 45 minutes, or until the topping is browned and crisp and the juices are bubbling. Serve warm with a scoop of ice cream. 

*Flour/Cornstarch Note: Reviewers of the original recipe suggested replacing flour for cornstarch, both for a glossy appearance and a thicker filling. The filling was perfect right out of the oven — but the leftovers became a little gelatinous after a day. Next time I might try using just flour, or half cornstarch and half flour. 

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After lemon, peaches and blueberries might be two of my favorite fruits to bake with. If you haven't tried them together in one dish, you don't know what you're missing! This crisp comes together really easily, do there's no time like the present to try this dynamic fruit duo. Enjoy!
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