Sunday, June 27, 2010

Peach Blueberry Crisp

Our good friends Pat and Rose hosted a World Cup viewing party on Saturday for the Ghana vs US game. Rose made delicious jambalaya and I decided to bring a dessert. I wanted to make something that could feed a lot of people (they ended up with at least 25 guests) and wanted to take advantage of the fact that we live in Georgia, and the peaches are fantastic right now. I decided that a peach crisp was the way to go.

I started out by waking up early on Saturday morning to walk to Polk's Market. It's a produce stand that I can literally see from my house. I bought about 13 peaches (10 for dessert and a few for Andrew to snack on, I'm honestly not the biggest peach fan myself) and then got to work.




I found a couple of different crisp recipes and kind of made things up as I went along. For the Filling, I settled on:

10 peaches
1 lemon, juiced and zested
6 tbs flour
1/2 c brown sugar
2 Tbs white sugar
1 Tbs vanilla
pinch of salt

I also remembered I froze quart sized freezer bags of blueberries when they went on sale a few weeks ago. I figured it would be a tasty combination and added them to the mix.



For the topping, I used:

1 1/4 c flour
1 1/2 c old fashioned oats
1/2 c brown sugar
1/4 c raw sugar (I had planned on using all brown sugar, but ran out)
1 stick butter (my topping didn't brown as much as I would have liked, so next time I would cut down on the amount of flour and add a little extra butter)
pinch of salt
2 or so Tbs of water to bring the mixture together.

I combined all ingredients and topped the filling, then baked at 350 until the filling was bubbly and the topping was browned. It ended up taking over a hour, just because it was a very large baking dish (I'm not sure of the exact dimensions, but it is larger than a 9x13 inch pan).


Everyone seemed to enjoy it, but especially the Hubster, he had three servings.

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