When I went berry-picking at Brookdale Farm with Josh last weekend, we also bought a huge bag of peaches from the same place. We've been slowly working through them, but I think there were 24 peaches in the bag, which is sort of a lot to work through. I've been throwing them in smoothies every morning, but I decided to make a crisp to try to make a dent in the peaches and berries that have taken over our refrigerator.
Here's what you need:
- 4 peaches, cut into cubes
- 2 cups blueberries
- 1/2 lb (1 stick) of cold, unsalted butter
- 3/4 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Here's what to do:
- Preheat the oven to 350 degrees.
- Evenly spread out the berries and peaches in an 8 x 12 baking dish.
- Combine the sugars, honey, salt, cinnamon in a small bowl. Using a fork, two knives or your hands, cut the cold butter into the sugar mixture until it begins to resemble course crumbs.
- Sprinkle the sugar mixture over the peaches and blueberries.
- Bake until the sugar has melted, the juices are bubbling and the top has turned a golden-brown and remove from the oven.
- Allow the crisp to cool and serve with ice cream, frozen yogurt, or my new favorite: frozen kefir.