Peach-Blueberry Crisp

Time for dessert! Because I can’t resist all things fruit this time of year, I just had to make a crisp with juicy peaches and bursting blueberries.  Between the fruit and the crisp is a layer of custard.  Best served warm with a scoop of ice cream on top!


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Peach-Blueberry Crisp                   Printer-Friendly Recipe

Inspiration from Bon Appetit
Makes 12 servings

Ingredients

topping

1 cup all-purpose flour
6 tablespoons (packed) golden brown sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup slivered almonds (optional)
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract

filling

2 large eggs
1 cup crème fraîche or sour cream
1 teaspoon vanilla extract
1 tablespoon plus 1/2 cup all-purpose flour
3 cups blueberries (two 5.6- to 6-ounce packages)
4 medium peaches (about 18 ounces total), pitted, cut into 1 1/2-inch cubes
1/4 cup sugar

Directions

Topping (can make 4 hours in advance.  Let stand at room temperature)

In a medium bowl, add the flour, brown sugar, lemon peel, and salt.  Whisk to blend.  Add in the melted butter and vanilla.  Stir the mixture until evenly coated and crumbly.

 

filling (can make 4 hours in advance, keep covered & chilled.  re-whisk before finishing)

Preheat the oven to 375°F.  Butter an 8×10 inch ceramic dish.  Whisk the eggs together and then whisk in the sour cream and vanilla.  Add in 1 tablespoon of flour.
 
In a large bowl, add the blueberries and cubed peaches.  Toss the fruit with the remaining 1/2 cups of flour and sugar, coat completely.  Pour the fruit into the baking dish and then pour the egg/sour cream mixture over the top.  Crumble the topping evenly over the fruit.
 
Bake the crisp for around 55 minutes or until the top is golden brown and the custard has set.  Allow the crisp at least 10 minutes to cool before serving.  Enjoy!
 

Whisk flour, brown sugar, lemon peel, and salt in a bowl.

Whisk flour, brown sugar, lemon peel, and salt in a bowl.

Add the melted butter and vanilla.

Add the melted butter and vanilla.

Add slivered almonds.

Add slivered almonds.

Whisk eggs in a large bowl and then add vanilla and sour cream.

Whisk eggs in a large bowl and then add vanilla and sour cream.

Add in 1 tablespoon of lour.

Add in 1 tablespoon of lour.

Add the blueberries and peaches to a large bowl and then add the remaining 1/2 cup of flour and sugar.

Add the blueberries and peaches to a large bowl and then add the remaining 1/2 cup of flour and sugar.

Toss to coat.

Toss to coat.

Add the fruit mix to an 8x10 dish and pour the sour cream mixture over the top.

Add the fruit mix to an 8×10 dish and pour the sour cream mixture over the top.

Cover the top with the crumble mixture.

Cover the top with the crumble mixture.  Bake for about 55 minutes, until the top is golden brown.

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Serve & enjoy!

Have a great evening!

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