It’s easy to feel inspired by the abundance of fresh, local ingredients rotating through our markets in the summer. When peaches and blueberries arrive from our local farmers, they quickly become a staple of the season, finding their way into every meal. Enjoy them on top of granola for breakfast, as a snack throughout the day, mixed into a salad, and, of course, as the star of a dessert. A Peach & Blueberry Crisp is one of the easiest and most delicious ways to savor these summer fruits, perfectly capping off a day.
Maine Peach & Blueberry Crisp
Filling:
- 2 Cup Maine Wild Blueberries
- 2 Cup Maine Peaches, sliced
- ½ Cup Sugar
- ¼ Teaspoon Salt
- 1 Tablespoon Lemon Zest
- 2 Tablespoons Lemon Juice
Streusel:
- ½ Cup Flour
- 1/3 Cup Oats
- 1/3 Cup Brown Sugar
- ¼ Cup Kate’s Butter, cold & cubed
- ½ Teaspoon Cinnamon
For the Filling:
In a shallow baking dish, add sliced peaches, blueberries, sugar lemon zest, lemon juice & salt. Mix so that everything is well integrated.
For the Streusel:
Add flour, oats, brown sugar, and cinnamon into a bowl and mix. Add in cubed cold butter and mix with hands until crumbled.
Assembling:
- Top fruit mixture with prepared streusel.
- Bake at 350° for 30 minutes or until golden brown.
- Let cool. Serve with your favorite ice cream or whipped cream.
Recipe Notes from the Marketing Team:
- Peaches can sometimes get mealy, especially with fluctuating temperatures this time of year. Baking is a great way to enjoy fruit that might not be at its peak for eating raw.
- Unlike some baking recipes that require precision, this one is all about intuition. Measure with your heart—I sure did! (A full stick of butter, anyone?)
- This versatile recipe works with any stone fruit, berries, or apples, making it perfect for every season.
