Friday, August 16, 2013

Peach and Blueberry Crisp

 A warm scoop of fruit crisp topped with vanilla bean ice cream is one of the simplest pleasures in this life. I think of myself as a (dark) chocoholic, until moments like tonight when I remember how much I love the old-school classic desserts.

I turned to the trusted Joy of Cooking for this simple and scrumptious treat. My friends, this is a definite keeper. Just ask the Salmon men, you would have thought their spoons were shovels!

 Peach and Blueberry Crisp  
4 cups fruit (can mix - blueberries/peaches/blackberries)
1 stick cold butter
1/2 cup all purpose flour
1/2 cup quick (not old fashioned) oats
1 cup lightly packed brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
  1. Preheat oven to 375
  2. Rinse the berries in a colander and set aside to drain. Remove paper wrapper from butter and set wrapper aside. Cut the butter into teaspoon size pieces and place in a mixing bowl. 
  3. Add the flour, oats, brown sugar, and cinnamon. Using 2 knives or a pastry blender, cut the butter into the flour mixture until it is chunky, with pieces resembling small peas.
  4. Use the wrapper from the butter to lightly grease an 8-inch square baking pan. Shake any remaining water from the berries and pour them into the baking pan. Sprinkle the vanilla extract over the berries and stir to blend. 
  5. Sprinkle the flour-sugar mixture over the berries. 
  6. Bake for 30 minutes or until bubbly. Serves six. Perfect with a scoop of vanilla bean ice cream on top! 

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