Mister Man and my husband had their first Cub Scout den meeting of the year last night. They headed out for Mister Man’s occupational therapy then straight to the meeting… at a pizza restaurant. Little Miss and I were left at home to fend for ourselves.
You know that means we have to do something special, right? Our local sushi restaurant is closed on Mondays, so that was out. We decided to make something special for dessert. She first tried to explain a muffin that had chocolate on top and jam in the center. I couldn’t figure it out until it finally dawned on me that she was talking about my cherry bliss bites. The only problem? I can’t really make them dairy free for her.
Her next idea was a crisp, which I readily agreed sounded delicious. I had peaches that needed to be used, so we decided to make a peach crisp – and while I can and did make this dairy free, the recipe I’m sharing is with butter instead. To make it dairy free with a yummy and surprising twist, sub out mayonnaise for the butter. Trust me on that one.
While I had peaches, I didn’t have quite enough to fill the dish. I augmented with frozen blueberries, and oh was that a good choice. Each time I make something with this combination, blueberry and peach goes together far better than I think it will.
|Yes, this is my dish. Obviously. It’s topped with whipped cream. Yum.|
Peach Blueberry Crisp
5 peaches, cut into ten to twelve slices, then cut in half vertically to make bit size pieces (enough for 3-4 cups)
2 cups blueberries
1/4 plus 2 T cornstarch
1 t nutmeg, freshly grated
3/4 c flour
1 c oats
2/3 c brown sugar
1 t cinnamon
1 t salt
1/3 c butter, melted
Preheat your oven to 350 degrees.
Place the cut peaches and blueberries into a baking dish. I used a smaller casserole that once belonged to my grandmother – talk about the ultimate comfort food! You can leave the skins on or remove them. I like to keep them on when I’m using fresh peaches, but frozen or jarred peaches usually have them removed, and that’s fine. And yes, you can use frozen or jarred (good jarred, please) when peaches aren’t in season.
Place the cornstarch and 1/2 t nutmeg atop the fruit, and gently stir until it is all mixed together.
In another bowl, add the flour, brown sugar, oats, cinnamon, salt, and the rest of the nutmeg. Stir to fully combine. Add the melted butter and mix with a spatula until it comes together and creates pea or so size chunks. You don’t want to overstir, but ensure you get all the flour and sugar incorporated.
Carefully pour the topping over the fruit. Use the spatula to ensure all the fruit is hidden by the topping without pushing it down into the fruit.
Place the crisp into the oven, and bake for 35 minutes, until the top is a beautiful golden brown. Little Miss and I debated making individual servings in ramekins or a larger crisp. We decided on the larger crisp, but if you make ramekins, bake them for 25 minutes instead.
Serve with ice cream or whipped cream while still warm. Or let it cool off and enjoy it at room temperature for breakfast the next day. Not that I or my husband would ever do that. Ahem.