Peach Berry Crisp

Peaches and Blueberries marry under this crispy sweet topping.

There was a box of blueberries languishing in my crisper drawer yearning to become something wonderful lest they shrivel or mold...

Then I received an exciting e-mail from a local grower, Joe Engelbrecht Fourth Generation Orchard offering a program to purchase in advance shares of the next seasons crop.  Well I thought that a wonderful idea.  This young gentleman grows possibly the very best sweet corn in Indiana!! The peaches and apples are out of this world and overall I have always been very pleased with them.. I have been buying from this family for over 30 years as it is!!

So....I had best get busy and use the fruits and vegetables I have preserved to make room for the anticipated new crop.  You know this is even more fun than a new seed catalog!!

Thawing a quart of peaches in the microwave gave me just what was necessary to throw together a delicious fruit crisp.

Fruit filling:

1 quart peaches thawed in the lemon laced sugared syrup they were frozen in (Or use fresh or canned adjusting the amount of sugar used.)
1 pint washed fresh blueberries
1/3-1/2  C. packed dark brown sugar (Aunt Virginia always added this to add that caramel touch.)
1/4 C. flour
1/4 t. cinnamon
pinch of salt
splash of vanilla  (about 1/8 t.)

Preheat the oven to 350 degrees F.

Stir all of these ingredients together and pour into a buttered baking dish (9" x 13").

Crisp topping:

1 1/2 C. flour
3/4 C. dark brown sugar
3/4 C. granulated sugar
1/2  t. cinnamon
1 /2 t. salt
1 C. old fashioned rolled oats
1 C. cold butter cut into dice

Combine all of these ingredients in a food processor and pulse until crumbly.  Do not over process.

Crumble over the fruit filling then lightly press down.  Bake 45 minutes until the fruit is bubbling up around the outside of the dish and the center is lightly browned.  Serve warm or at room temperature plain or with sweetened whipped cream or ice cream.  I have whipped up a bit of cream!!  Yield 6 servings.