One of my favorite desserts of all time is Blueberry and Peach Crisp. Even though I was very young, the simplicity of the recipe and general flexibility appealed to me. You could put raspberries, apples, pears, really anything that your heart desired. There is nothing like the smell of baking-heavenly-yummy-goodness wafting through your oven door.
As I’ve gotten older, I’ve also changed the recipe so that it’s healthier (aka. Eat more and less guilt, win-win!)
Filling:
- 1 cup sliced yellow peaches (about 5) peeled
- 1 cup blueberries (about 6 oz)
- 1/2 lemon, zested and juiced
- 2 tsp cornstarch
- 1/4 cup agave nectar
Note: If you don’t have agave nectar, it is essentially a natural sweetener, in which case you can use many other things, such as honey, or brown sugar, molasses. Also, feel free to switch out whatever fruit you want to use.
Topping:
- 1 cup Quaker oats
- 1/2 cup flour
- 1/2 cup light brown sugar, not packed
- 3/4 tsp cinnamon
- 1/4 cup (half stick) butter, melted
Heatoven to 375 degrees.
- Combinepeaches, blackberries, agave nectar, lemon juice and zest in large bowl.Sprinkle with cornstarch and toss until fruit is coated.
- Placefruit in an ungreased pie dish.Mix remaining ingredients and sprinkle over fruit.
- Bakeabout 40 minutes or until topping is golden brown and fruit is tender.
Eat your heart out!