Peach-Blueberry Crisp

Peach-Blueberry Crisp

FOR THE FRUIT

• 3-4 lbs tree-ripened peaches

• 4 cups organic blueberries

• 1 tsp lemon zest

• 1 tbsp fresh lemon juice

• 1/4 packed cup brown sugar

• 1 tbsp AP flour

• pinch kosher salt
   

FOR THE CRISP

• 1 1/2 cups rolled oats

• 1/2 packed cup brown sugar

• 3/4 cup AP flour

• 1 1/2 sticks grass-fed butter, cubed and freezer-cold

• 3/4 tsp cinnamon

• 2 tsp fresh ginger, grated on a microplane

• 1/2 tsp kosher salt

• vanilla ice cream, optional, for serving

DIRECTIONS

1. In a large bowl, combine all dry ingredients and stir with a fork to incorporate. Add ginger and butter to the mixture and work butter into dry ingredients with your fingers, until pea-sized crumbs remain. Refrigerate.

2. Preheat the oven to 375º (F). Stir together lemon juice, brown sugar, zest, flour, and salt. Add fruit and toss to combine.

3. Pour fruit mixture into a large baking dish and then spoon oat mixture to cover. Bake until crisp is golden and juices bubble around the edges, about 50 minutes. Allow to cool on a wire rack for at least 20 minutes.

4. Great served warm or at room temp. The crisp is virtuous enough you can eat it for breakfast over yogurt, and reliably amazing served with ice cream.