Despite the sudden heat wave that’s hit my city, late summer is my favorite time of the year food-wise because my two favorite fruits, peaches and blueberries, are cheap, plentiful, and in season. A few days ago I got it in my head that I needed to clear out the peaches that I’d frozen last summer to make way for a new batch. And then I got the idea in my head to bake them into a crisp, and to add some blueberries from the two-pound crate I’d picked up at the grocery store, and, well, the rest was history.
The result was a ridiculously simple dessert, one that, had I been inclined to mix the fruit in the baking dish, could have taken only one bowl and about five minutes of prep time. I used Mark Bittman’s recipe for apple crisp, substituted fruits, and scaled the recipe down to accommodate the fact that my roommate was out of town this week and I’d be eating the entire thing myself. Which I did, happily. My only regret was that I didn’t have any whipped cream to put on top. But I do have one more batch of last summer’s peaches in the freezer, so luckily I have a chance to rectify that.
Peach and blueberry crisp
Adapted from How to Cook Everything
- 1 1/2 pounds of peaches, peeled, pitted, and sliced (thawed if frozen)
- 1 1/2 cups blueberries
- 1/2 tsp. vanilla extract
- 1 Tbs. all-purpose flour or cornstarch
- 1 Tbs. sugar, if needed
- 1 tsp. ground cinnamon, divided
- 2/3 cup rolled oats
- 2/3 cup all-purpose flour
- 1/2 cup brown sugar
- 2 Tbs. cold butter
- Dash salt
Preheat the oven to 400 degrees. Toss the fruit with the vanilla extract, tablespoon of flour or cornstarch, 1/2 tsp. cinnamon, and 1 Tbs. sugar if the fruit is tart. Spread it in an 8-inch square baking dish. Combine the oatmeal, remaining flour and brown sugar, remaining 1/2 tsp. cinnamon, and dash of salt in a bowl. Using two forks or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Spread the topping over the fruit and bake until the topping is browned, the fruit is tender, and the fruit juices are thickened, about 30 minutes. Serve hot, warm, or at room temperature.