Here's some bittersweet news: this is probably the last summer-centric recipe you'll see on A Squared for a while. I've broken open the can of pumpkin and have some warm and comforting fall-inspired recipes coming your way next week. While I'm a big lover of the fall season, it's always a little sad to see summer come to an end... I never did make it to the beach. Or a baseball game. And our outdoor farmer's market weekends are going to become really limited really quickly. But then again, it's time for sweaters, pumpkin picking, cranking up the fireplace, and spending Sundays making big batches of chili and apple muffins. I'm okay with that.
In the meantime though, it's still in the 80's here in Chicago. So, let's enjoy summer... At least for a few more days, right? This peach blueberry crisp is a perfect dessert recipe for maximizing the flavor of summer-- even if they're not quite at their peak anymore. I've featured many variations of this recipe on the blog before because it's so delicious, really (truly) easy, and can be used with so many different fruits. Just use what's in season! In this case, juicy peaches and tart blueberries create the perfect fruity filling for this late summer dessert. I love how they taste together-- especially with the richness they take on in the baking process. And you simply can't beat the sweet buttery topping... Which is only made better when served warm with a scoop of vanilla ice cream.
So get your grill out one last time, break out your summer produce, and celebrate the end of summer the right way: with peach blueberry crisp a la mode, of course.
- 2 medium peaches, cut into 1/2-inch slices
- 1/2 pint blueberries
- 1/2 Tbs. lemon juice
- 1/2 cup butter
- 1 cup all purpose flour
- 1 cup old fashioned oats
- 1 cup light brown sugar
- 1 tsp. cinnamon
Preheat oven to 375 degrees.
Layer peaches evenly in a baking dish. Sprinkle blueberries over the top and drizzle with lemon juice.
In a medium bowl combine butter, flour, oats, brown sugar. and cinnamon until combined and crumbly. Sprinkle over the top of the peach and blueberry mixture.
Bake for 25-30 minutes or until topping is golden brown.
Serve warm with vanilla ice cream or whipped cream.