Monday, August 23, 2010

peach and blueberry crisp

So I basically took my Grannies apple crisp recipe and played with it a bit.

Preheat oven to 450. Not a typo......just to get the topping yummy!

In a baking pan (8 or 9 inch square or 9x13 lasagna style pan) place
3lbs sliced fresh peaches (I left the skin on)

1 generous cup of washed blueberry's
1/2 t vanilla
pinch salt
1 Tablespoon white sugar
1/4 water
Squeeze of lemon juice to just perk it up!
Toss gently to mix

In food processor combine
1 t cinnamon
1/4 white sugar
1/4 brown sugar
1/2 flour
Pulse to mix and then add in
1/4 cup COLD butter cubes
(butter should be cubed and placed in fridge to keep cold till right as you are going to use it)

Pulse till butter is still in chunks but mixture is combined
Sprinkle topping over fruit and bake immediately.

Bake at 450 for 10 minutes or lower the temperature to 350 and bake for 30-40 minutes.
The 40 minutes is actually for the apple crisp time and this took about 30.

P.S. I ALWAYS double the topping if lasagna size pan :)

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