Peach, Blueberry, and Blackberry Crisp

Exciting news… this weekend Mark and I bought some pepper plants to add to our window garden. Our kitchen window faces south and has a wide sill, so I’m going to attempt to nurture these 2 pepper plants and some basil, parsley and chives. Ok, it might be hardly exciting news… but I’m feeling that a spicy thai soup might come out of these new peppers.

 

Not sure if you noticed but we are right in the middle of peak produce season… everything has been so fresh, delicious and RIPE. Two of my most favorite things, peaches and blueberries, are both in season, so it’s perfect time to make a crisp or cobbler out of these yummy summer fruits. Topped with an oatmeal crumble and some vanilla ice cream, this cobbler is delicious. I made some swap outs to make this treat a little more healthful. I replaced half of the butter with low fat yogurt, used a modest amount of brown sugar because the fruit was so ripe and I changed up all purpose flour for brown rice flour so Mark’s dad could enjoy some (he’s gluten free). We also got a steal on the peaches; we bought a heaping bag of overripe utility peaches for 2 dollars… 2 dollars! I think the overripe ones make the sweetest baked goods, (and as added bonus, you need less sugar). I didn’t exactly measure anything so the amounts are approximate.

 Peach, Blueberry and Blackberry Crisp

Serves 6

6-8 medium size peaches cut into ½ inch cubes, wash and scrub them good to get some of the fuzz off. Peel as much skin as you can off with your fingers, but don’t go crazy, about half of my peach skin remained on.

Fruit

½ pint of blueberries

½ pint of blackberries

¼ cup of brown sugar, loosely packed, more or less to taste

Crisp

1 heaping tablespoon of corn starch

1 cup of oats

¼ cup of brown sugar

1 cup of brown rice flour

1 teaspoon of cinnamon

1/3 cup butter, melted

1/3 cup yogurt (vanilla or plain)

Vanilla Ice Cream

Preheat the oven to 400°F. Chop up the peaches, and add to a large bowl. Add in the blueberries and blackberries, then the ¼ cup of brown sugar and corn starch. Toss gently to coat the fruit. Pour into a greased glass baking dish (8×8). In a medium size bowl combine the remaining ingredients with a wooden spoon, it should have the texture of a loose dough or oatmeal cookie batter. Spoon the batter evenly over the top of the fruit. Bake for 20-25 min or until the top is golden brown and the fruit is bubbly. Serve with vanilla ice cream.

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