Two summer favorite fruits come together in a dish that's great as with ice cream for a dessert or with yougurt for breakfast.
Ingredients
- 3-4 pounds tree-ripened peaches
- 4 cups organic blueberries
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ packed cup brown sugar
- 1 tablespoon all-purpose flour
- Pinch kosher salt
- 1½ cups rolled oats
- ½ packed cup brown sugar
- ¾ cup all-purpose flour
- 1½ sticks grass-fed butter, cubed and freezer-cold
- ¾ teaspoon cinnamon
- 2 teaspoon fresh ginger, grated on a microplane
- ½ teaspoon kosher salt
- Vanilla ice cream, optional, for serving
Preparation
For the crisp, combine all dry ingredients in a large bowl and stir with a fork to incorporate. Add ginger and butter to mixture and work butter into dry ingredients with your fingers, until pea-sized crumbs remain. Refrigerate.
Preheat oven to 375°. Stir together lemon juice, brown sugar, zest, flour, and salt. Add fruit and toss to combine. 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.
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.
