Today’s blueberry peach crisp is another one from the Ohio State Grange Cook Book, Eleventh Edition, 1949.
It started out as an apple crisp, but we didn’t have a box of apples getting over-ripe on the counter — we had peaches. And blueberries in the freezer. This is definitely one of our more successful experiments.
Ingredients
8-10 peaches
1½ cups blueberries
1 teaspoon cinnamon (or allspice, or pumpkin pie spice)
½ cup water
¾ cup flour
½ cup sugar
3 tablespoons butter
NOTE: If you want to try this one with apples, the recipe called for eight medium apples, sliced, and you had to grease the pan first. Otherwise it’s the same.
Directions
The fruit
You don’t have to peel the peaches, but I hate the feel of the fuzzy skin in my mouth. You can check out yesterday’s post to see an easy way how to peel peaches.
Once they’re peeled, cut them in half and pop out the pit.
Cut each half into wedges. Jenn did the cutting right in the 9×13 baking dish so she wouldn’t lose any of the juice.
Add the cinnamon — or allspice, or pumpkin pie spice.
The recipe called for cinnamon (which is what’s in the ingredient photo above). Jenn was about to add it, then thought it sounded boring. She looked in the spice cabinet for nutmeg instead. While we were looking, I found the allspice and suggested that. Then we both saw the pumpkin pie spice at the same time: cinnamon, ginger, nutmeg and allspice. Bonus.
Add the blueberries, then pour the water around the edges so you don’t wash the spice off the peaches.
The topping
Combine the flour, sugar and butter. Mix together by hand until it is coarse and crumbly. Don’t overwork it, or the butter will melt and you’ll end up with dry dough instead of crumbs.
Sprinkle the crumbs evenly over the fruit.
Bake at 350° for about 30 minutes, until the topping just starts to get a little brown.
Allow to cool just a little, then scoop out with a big spoon so you can get the juice.
It would be a crime not to serve with a scoop of vanilla ice cream.
And that’s it.
Ingredients
- 8-10 peaches
- 1½ cups blueberries
- 1 teaspoon cinnamon (or allspice, or pumpkin pie spice)
- ½ cup water
- ¾ cup flour
- ½ cup sugar
- 3 tablespoons butter
Instructions
Peel the peaches and cut into wedges. Arrange in a 9x13 baking dish. Sprinkle on the cinnamon (or other spice). Add the blueberries. Pour the water in around the edge, so you don't wash off the spice.
In a separate bowl, work the butter, sugar and flour together with your fingers until it is crumbly. Spread over the fruit.
Bake at 350° for about 30 minutes, until the topping just starts to get a little brown.
