 Peach Blueberry Crisp
From Barn Goddess® Terri Nacke, The Cook
Ingredients:
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1 cup organic whole wheat pastry Flour
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1 cup organic Sucunat (sugar cane naturally)
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2/3 cup old fashioned organic Oats
1 teaspoon Sea Salt ( sel gris fine is my choice)
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1 teaspoon Cinnamon
- 1 stick cold unsalted organic Butter
1/4 cup Walnuts, Pecans, or Hazelnuts finely chopped
- 3 pounds fresh ripe Peaches
- 1 large handful of fresh Blueberries
- 1/2 fresh Lemon or 1/4 cup fruit Vinegar
Instructions:
Preheat your oven to 350. Prepare a large 8 x 11.5 glass baking dish, by unwrapping the butter and using the butter wrapper to grease the dish. In the meanwhile peel and core the peaches, slice in a uniform shape, place in a bowl, squeeze the lemon, pulp side up (to avoid the seeds), toss, add the blueberries and toss once again.
Meanwhile, slice the cold butter into pat size slices, set aside. In a separate bowl, combine the flour, sugar, oats, sea salt, cinnamon and nuts, gently combine but mixing well. Add the butter pats a few at a time, work it through (massage) with your fingers and repeat until the butter is combined. Place your fruit mixture into the baking dish, slowly add the crisp mixture covering the entire top of the fruit. Place in the oven and bake for 45 minutes, check it at the 30 minute mark so it doesn't burn. Let cool 30 minutes, serve in bowls.
I love a dollop of organic vanilla ice-cream...oh yum the taste of summer!
These ingredients are available at Trader Joes, Wild Oats, Whole Foods, Sprouts and farmers markets.
Learn more about Terri
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