blueberry peach crisp …

August 26, 2011

I had quite a few blueberries I needed to use up the other day, so I decided to make a blueberry crisp.  In the last minute, I decided to use up some of my ripening peaches in the crisp as well, and I absolutely loved them together.
There really isn’t a lot of things better than a nice warm dessert top with a scoop of ice cream, or in this case frozen yogurt.
{Blueberry Peach Crisp}
adapted from cooking light magazine


  • Cooking spray
  • 4 teaspoons cornstarch, divided
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 pound fresh or frozen blueberries
  • 1/2 pound fresh peaches, sliced
  • 1 tablespoon fresh lemon juice
  • 2 1/4 ounces all-purpose flour (about 1/2 cup)
  • 1/2 cup packed brown sugar
  • 1/4 cup old-fashioned rolled oats
  • 3 tablespoons chopped walnuts
  • 2 tablespoons cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chilled butter, cut into small pieces


  • 1. Preheat oven to 375°.
  • 2. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
  • 3. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, lemon juice, peaches and blueberries in a large bowl; toss. Place in prepared baking dish.
  • 4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375° for 30 minutes or until filling is bubbly and topping is golden.
Serve with a scoop of your favorite vanilla ice cream or frozen yogurt!

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