Friday, September 9, 2011

blueberry peach crisp

Catching up with Pictures - Round Two. 

Holy flying summer - this should have been posted weeks ago, before the blueberries at the farmers market were long gone. 

I used this pretty and plump berry and peach combo to make a crisp, based on my mom's apple crisp recipe that I grew up on. The crumbly, buttery, brown sugary topping works well on top of just about any fruit. Its easy, reliable, and tastes amazing. 

Mom's Apple Crisp 
As mentioned above, you can substitute practically any kind of fruit, in practically any quantity, depending on what fruit-to-crisp ratio you prefer. I usually double the crisp ingredients.
4 medium apples, peeled and sliced

2/3 c. brown sugar
½ c. flour
½ c. rolled oats
¾ tsp. cinnamon
¾ tsp. nutmeg
1/3 c. soft butter

Preheat oven to 300. Place apples in a greased 9x9 pan. Blend ingredients together by hand – this gives the "crisp" the right crumbly consistency. Spread over the apples and bake for 30 minutes.

A la mode

Then, a conversation that occurred when there was only a small helping left:

Evan: What do you think would happen if we put some of that blueberry peach crisp in the blender with some vanilla ice cream? 

Me: Probably something delicious. 

The verdict
More delicious than I could have imagined. 
The man is a genius.

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