Peach and Blueberry Oat Crisp

So you didn't think that we ate ALL those blueberries did you? Well yes, we did get through 3/4ths of the basket by just grabbing handfuls and popping those juicy blueberries into our mouths... but... I did save some for this succulent peach and blueberry crumble!

The Quebec and Ontario peaches are just starting to arrive in big baskets here so this was a lovely way to show case local ingredients. To go along with this dessert I made something special that I'm sure Ian will love, some Super Lemon Ice Cream. I just pulled it out of the ice cream maker so it didn’t make it into the picture but just imagine us enjoying some sweetly sour ice cream with our local faire!

I'm usually not a big fan of a crumble so I switched it up with a nice oat crisp. This was a magnificent summer dessert, thanks to Aggie's Kitchen for the wonderful BB pick!



Peach and Blueberry Oat Crisp
adapted from Ina Garten

Fruit
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1 tbsp vanilla
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

Crisp
adapted from Ungourmet
1 cup rolled oats
3/4 cup whole wheat pastry flour
3/4 cup packed brown sugar
1/3 cup butter, softened

Preheat the oven to 350 degrees. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups. In another bowl combine the oats, flour, and brown sugar. Cut in the butter. Spoon over the fruit. Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.