That’s right folks, finally a new recipe. Life’s been hectic, but Fall is here and things will hopefully slow down. Well, I can dream, can’t I?
As the temperatures begin to dip, I fall into a comfort food coma. To kick the season off, I present to you a made by mike original: Peach, Blueberry & Almond Crisp.
Over the summer I stocked up on lots of fresh fruit. To give a little extra longevity to their life, I made freezer jam and froze the rest of the fruit on baking sheets them transferred them to freezer bags for long-term storage. It’s a lot of fun to pull a bag out of the freezer and make a delicious treat. I hope you enjoy this crisp.
Peach, Blueberry & Almond Crisp - a made by mike original
- 1 pound peeled and sliced peaches, fresh or thawed if frozen
- 1 and 1/2 cup blueberries
- 1/2 teaspoon almond extract, optional
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup sliced almonds
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, diced and very cold
- vanilla ice cream for serving
Preheat oven to 375 degrees. Grease an 8 inch square baking dish.
Place the peaches and blueberries in the bottom of the baking dish. Sprinkle almond extract, if using, over the fruit.
In a medium bowl, combine flour, oats, almonds, white sugar, brown sugar, cinnamon and salt. Cut the cold butter into the dry mixture with a pastry cutter until the mixture resembles crumbs.
Sprinkle the flour/oat mixture in an even layer over top of the fruit. Bake in preheated oven for about 45 minutes, until the fruit is bubbling and the topping is browned.
Serve warm with a scoop of your favorite vanilla ice cream.