I woke up this morning to a distinctly-fall chill in the air. Summer is officially coming to a close, and I will be spending my week mourning the end of the fresh produce season. Sure, the fall vegetables are on their way, but there is nothing like a summer tomato or a juicy Georgia peach. I served this crisp for breakfast alongside my standard coffee, but it may also be served as dessert, on top a scoop of vanilla.
6 peaches, sliced thinly
1 pint blueberries
1/4 c. sugar
1 1/2 tsp. ground ginger
1 c. flour
1 c. brown sugar
1/4 c. oats
1tsp. baking powder
1 egg, beaten
1/4 c. butter, melted
Serves: 6, generously
Cook Time: 40 min.
- In a mixing bowl, combine peach slices, blueberries, sugar, and ginger. Mix well, set aside.
- Preheat oven to 375°F and butter the bottom of an 8″ baking pan.
- In another mixing bowl, combine flour, brown sugar, oats, baking powder and egg and stir. In a microwaveable dish, melt butter thoroughly.
- Drizzle the butter over the topping mixture, adding a little at a time. Gently pinch the butter into mixture with your fingers. Continue this process until the mixture forms little balls. Be careful not to add too much butter, as this will prevent your topping from crumbling.
- Arrange fruit in the bottom of the baking pan. Sprinkle the topping evenly over the pan. Bake in the 375 oven for 25 minutes, or until the topping browns.
- If, while preparing the topping, you have added too much butter, simply add in additional flour until the desired consistency is reached.
- If your peaches are very ripe, you may not need to bake the crisp for as long. Conversely, if your peaches are very young, you may need to lengthen your cooking time slightly.