For Dessert or Breakfast, You Have to Make This Peach Berry Crisp!

Meal Monday

We spent the past week in Maine and made a pilgrimmage yesterday to a local mountain farm stand known for its wild Maine blueberries. Whereas you would pay between $5.00 and $7.00 at least for a pint of these berries at a farmer's market in town or a supermarket, here we paid $2.00 A POUND.  We bought eight pounds (and I was holding back). 

I also spent much of my time in the woods around our house picking blackberries and couldn't keep up with the berries that seem to be ripening by the minute. We probably have eight pounds of those now too (though there's a lot more bang for the buck with the larger blackberries, thank goodness).

I use one gallon and half gallon plastic freezer bags and freeze berries for use all year. And I kept some to eat by the bowlful this week (so delicious! so full of antioxidants!) But when we got back home tonight, I still had more than we could possible devour in a few days (excluding said bags already in freezer). Plus I had some less than stellar peaches that also needed a purpose. My husband suggested I bake something with the fruit. Sure -- why not? It's only 1000 degrees in the house and using the oven would be no problem! But I sweated my way through it and it was worth the heat and the effort. Hence, a crisp.

I honestly really enjoy making crisps. They are incredibly easy, much lighter and healthier than a full-blown pie or cobbler and very forgiving. For this one, I mixed the berries with the peaches, and when I discovered that we were plum out of rolled oats, I threw a half cup of granola into the topping (literally a sample bag from Target that was in my pantry). Best thing I ever made!

Have this plain or with vanilla ice cream for dessert, or for breakfast with some more fresh berries on top and a cup of coffee.

 

Peach Berry Crisp

 

Filling:

2 1/2 cups berries (blueberries, blackberries and/or raspberries), washed and patted dry

2 peaches, cut into medium wedges

1 tsp lemon juice

1 tbsp tapioca (important to absorb extra juices so filling is not too runny)

 

Topping:

1 cup all purpose flour

1 cup sugar (white or brown or half of each)

1/2 cup rolled oats (or granola!)

Powdered ginger to taste (I use a teaspoon)

Powdered cinnamon to taste (I use a tablespoon)

1 stick frozen or very cold butter, cut into 1/4 inch pieces

 

Preheat oven to 350 degrees

1. Mix the filling ingredients together in a large bowl, tossing gently so as not to crush the berries

2. Pour filling into baking dish

3. Measure all the dry ingredients in a separate bowl 

4. With a pastry knife (or two sharp knives), cut the butter pieces into the dry ingredients, until it all resembles coarse meal

5. Stir topping with a spoon

6. Put topping on top of filling in baking pan, pressing down lightly so fruit is entirely covered 

7. Bake at 350 degrees for an 45 minutes to an hour, until done.

 

 

Comments

[Stacy]

Yum! Hope those wild blueberries are still there when we get to Maine in a few weeks . . . .