Peach & Blueberry Crisp
It’s hot in Altanta. Really hot. I’m sure there are better ways to describe this weather, but the only word that comes to mind is brutal. The heat hasn’t broken either. Despite the mini-rainstorms, it hasn’t been enough to side track these crazy temps. It continues to be hot…and brutal.
On Monday, after a sweaty afternoon of running errands (Who knew it could be so sweltering just to run errands??), I came home to find a bag full of Georgia peaches outside my door. My wonderfully generous friend, Maury, left me this beautiful treat. What is a better answer to heat and high temperatures than making a peach crisp?
Is it a crisp? Is it a cobbler? I’m not really sure. I tend to use those words interchangeably, but I’m sure there’s a proper distinction. (I do know, however, that it’s not a pie.) I created this recipe on the spot and I made sure to write down what I did so I could share it with you. I love the combination of GF oats and chopped pecans. It’s the perfect crunchy duo with the soft, tender peaches. I’ve found in the past that it can be difficult to find the proper ratio between fruit, crisp topping, and butter. Too much flour and oats, makes it too dry, too much butter makes for a soggy crisp/cobbler. Sort of like Goldilocks, I want it to be just right. (Our girl, Goldilocks was eating porridge…Crisp is much better!)
Peach & Blueberry Crisp
- 8 peaches, peeled and sliced
- 1 pint blueberries
- (Really, any combination of fruit works. These are what I had on hand.)
- 1 T. lemon juice
- 1 ½ T. cornstarch
- 1/3 cup sugar
- 1/4 cup tapioca flour
- 1/4 cup almond flour
- 1/4 cup white rice flour
- 2/3 cup brown sugar
- ½ cup gluten-free oats
- 1/2 cup chopped pecans
- 6 T. cold butter, chopped into cubes
Preheat oven to 350. Butter an 8 x 8 pyrex dish.
In a bowl, mix peaches, blueberries, cornstarch, lemon juice and sugar. (I add the sugar last to eyeball just how much I need.)
In another bowl, mix flours and brown sugar. Add oats and pecans and mix. Then add butter and mix with dry ingredients. (A food processor can be helpful for this step but I was feeling a little lazy.
Pour fruit mixture into Pyrex dish. Spread evenly throughout dish. Add flour mixture on top of fruit. Spread evenly. (It will look like you have too much but you want it to be thick.
Bake for 40 minutes, or until fruit starts to bubble. You can make this ahead of time and then just reheat for 10 minutes before serving. (I think it gets better over time.)
Serve warm. Of course everything tastes better with vanilla ice cream. Mmm…just right.