The Friday Baking Project
Peach Blueberry Crisp

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Peach Blueberry Crisp

Yield: 1 medium baking pan

# of Servings:6

Ingredients
Crisp topping:
½ cup (2.3 oz / 64 g) all-purpose flour
¾ cup (5.4 oz / 153 g) firmly-packed light brown sugar
4 tbl (2 oz / 56 g) unsalted butter, cold, cut into pieces
¾ cup (2.5 oz / 72 g) old-fashioned rolled oats

Fruit mixture:
5 cups sliced peaches, from about 2 ¼ lb of peaches
1 ½ cups blueberries, rinsed and dried
1 tbl lemon juice

Unsalted butter, as needed to butter the baking dish

Special tools and equipment needed:

• Shallow, oven-proof baking dish with a 6 to 7-cup capacity (See notes below)
• Pastry blender

Pre-recipe preparations:

• Preheat oven to 375 °F.
• Lightly butter the baking dish

Directions
Crisp topping:

1. In medium bowl, mix together the flour and brown sugar.
2. Add the pieces of butter, and using a pastry blender (or fork) cut the butter into the dry ingredients until the butter pieces are no larger than a green pea.
3. Mix in the oats.  The topping may be made up to three days ahead and stored in a zip-loc bag in the refrigerator, or freezer for up to one month.

Apple mixture:

1. Rinse the peaches, cut in half, remove the pit, and slice into ¼â€ slices.  Pour into mixing bowl, add lemon juice and stir to cover all the slices. There is no need to remove the peach skins.
2. Add blueberries and mix gently. Pour into buttered baking dish.
3. Cover with the oat topping and bake until the topping is golden brown and the peaches are tender when tested with a sharp paring knife, 50 minutes to 1 hour.
4. Remove from the oven and place on a cooling rack. Serve warm or room temperature.

Baking tips:

1. The copper oval used here is 12†by 8†by 1 ½â€ deep, with a 6 ½ cup capacity. I have also used a 6 ¾â€ by 11 ½â€ by 2†white porcelain with a 7-cup capacity.
2. To make a non-dairy version of this dessert use a high-quality vegan, unsalted butter, such as MiYokos Plant Milk butter for the crisp topping and the baking dish.