Peach Blueberry Crisp

Do you make a crisp, or do you call it crumble?  Supposedly a crumble is the British version of a crisp, which is basically, flour, sugar, butter, and perhaps oats, mixed together and sprinkled on top of your favorite fruit. Summer fruits, peaches, strawberries, pears, blueberries, plums, cherries, etc. just call out to crisp to me. I made Peach Blueberry Crisp and in this  particular, one I added a little shredded coconut to the topping , as well.  You could also add nuts, if you want.  Crisp is a homey dessert, and only takes the a few minutes to prepare the topping and slice or chop the fruit.  Because I made these in small ramekins, they only had to bake about 15 min, so your kitchen wouldn't get too hot. then it's off to that baseball game or the pool;)

I went to see my Granddaughter over the weekend in Southern Illinois.  Out and about, we stopped at a fruit stand, and bought Southern Illinois peaches from Calhoun County, which is famous for their peaches. These peaches are tree ripened, juicy, and  have so much flavor, the best! Sorry California peaches.  Here in IL, California peaches are sent  unripened, and hard as rocks.  You have to ripen them in a brown paper bag. I knew that I was going to make a peach crisp, and in honor of our country's birthday, I  added fresh blueberries, and put them in mini red ramekins, and put them on a white plate. Red, white, and  blueberry crisp for the 4th, sort of. the juicy peaches combined with blueberries made for a wonderful crisp, especially with addition of the coconut to the topping.

You can also cut out watermelon stars with your star shaped cookie cutter, to be more festive. who doesn't love watermelon.  It's even better, in all of this hot, over 100 temps, that we are having lately.  I could live on fruit and salad in this hot weather, and you'll be seeing a lot of recipes with fruit in the coming weeks, just sayin'.

 You can even add festive sprinkles to my Black Forest Cupcakes.  What would a baker do without sprinkles?

Peach Blueberry Crisp- enough for a shallow 10" pie plate or 9X9 square pan, or 8 4 oz ramekins - 375 degree oven, Adapted from Betty Crocker’s, Cooking for Two

Topping:
You can use a  food processor, or I use a pastry blender to make the topping.  If you don't have a pastry blender, you can cut in the butter with two knives.

3/4 c. brown sugar
1 c. flour
1/2 c. old fashioned rolled oats

1/3 cup flaked coconut
1 tsp. cinnamon
6 Tbsp butter
6 medium  peaches, pitted peeled and sliced**

1 cup of fresh blueberries washed
More cinnamon to taste.

1. Combine first 6 ingredients and cut in butter until crumbly, like small peas, and refrigerate until the peaches are, peeled, pitted, and sliced.
  
2. In a pan of boiling water, dip peaches for about 30 seconds to loosen the skin.  Immediately plunge peaches in an ice bath.  Remove peaches, and peel off the skin, pit and slice.

3. Combine sliced peaches and blueberries. Sprinkle with the cinnamon.  I added no additional sugar to the fruit.

3. Spray 10" pie plate, or ramekins, and fill with fruit.. Take topping out of fridge, and spread the topping over the fruit. Bake in 375 degree oven 20-25 min until topping is golden. Then, turn oven up to 400 degrees for five min. to "crisp" topping. Cool on rack. Serve Warm-

I  linked up my recipe to Brandie@The Country Cook's Weekend Potluck#25
Stop by and say Hi to Brandie!