Some of the recipes I post result from lots of thought and planning. Then, there are some recipes that are born from hunger and exhaustion where I look in the fridge and realize I have nothing to eat.
This recipe is definitely falls under the latter category. I got home on Sunday after spending most of the weekend helping at a country fair and I was beat. I drug myself out the door to take Boomer for a short walk, but that was the extent of my productivity for the rest of the day. Driving 25 minutes into town to get groceries definitely wasn’t on the agenda so I had to get a little creative with the few groceries I had in the house. I have to say for something that I just threw together, this crisp turned out really, really well!
I used less sugar than most crisp recipes call for. Partially this was because I was making myself blueberry-peach crisp for dinner and I felt guilty about putting in too much sugar, but it was also because peaches are so good and sweet this time of year, a bunch of extra sugar seems unnecessary. Don’t worry though, I still went all out with the crispy goodness on top- that part is way too important to skimp on! If you decide to eat this for dinner and want to pretend it’s healthy, I thought it was pretty good with a spoonful of vanilla Greek yogurt on top, but, topping your crisp with some whipped cream or ice cream certainly wouldn’t be a bad choice either.
This recipe just makes one large-ish serving, but of course you could easily increase the recipe to feed more people.
- 1 peach, pealed and sliced into bite-sized pieces
- 2/3 cup blueberries
- 1 tbl. flour
- 1 1/2 tsp. granulated sugar
- 1/4 tsp. lemon juice
- 1 1/2 tbl. butter, melted
- 2 tbl. flour
- 1 tbl. brown sugar
- 2 tbl. oats
- 1/4 tsp. cinnamon
- pinch salt
- Preheat the oven to 350 degrees.
- Combine the chopped peach, blueberries, flour, sugar and lemon juice in a bowl. Stir to combine then pour into a small oven-safe ramekin.
- Combine the melted butter, flour, brown sugar, oats, cinnamon and salt. Crumble over the top of the fruit mixture. Bake for approximately 25 minutes* until the fruit is bubbling and the topping is light brown.
* Disclaimer: the oven at this house is… not great. Both times I made this it took about 25 minutes to finish, but you might check it a little earlier just in case.