Blueberry Peach Crisp | A Late Night Baker's Delight

August 3, 2012

 Since we've moved into our new place, I've kept the cooking pretty simple. Don't get me wrong, I L-O-V-E to cook - but our new kitchen is small and I've been preoccupied with a million other things. We've been noshing on salads, bruschetta, burritos, and other easy throw-together sort of meals. Not really share-worthy.

But the other night I was hit with a I-need-to-bake-something sort of mood. Normally, my go-to is some sort of cookie that involves whatever we have in the cupboards - walnuts, cranberries, chocolate chips, oatmeal, and other assorted goodies. Still being so new in the house though, I haven't had a chance to build up a store of cupboard goodies.

Luckily I did have an abundance of farmer's market blueberries and peaches. Which meant one thing: crisp. So easy to throw together, and it's a sure crowd pleaser. 

And if you have a husband that likes to eat dinner, dessert, and second dessert - a recipe like this is perfect. :)

























// BLUEBERRY PEACH CRISP // VEGAN /
Yields 6 healthy servings

Note: As always, I'm more of an eyeball-it sort of gal. These measurements are approximate, but feel free to adjust as needed!

Essentials:

//Filling
2.5 Cups Fresh Blueberries
2 Yellow Peaches, sliced
1/4 Cup Brown Sugar (substitute honey if you're so inclined)
1/2 Lemon, squeezed
2 Tbsp Flour

//Topping
1.5 Cup Oats
1/2 Cup Flour
1/4 Cup Brown Sugar (substitute honey if you're so inclined)
1/2 Cup Coconut Oil, melted
Pinch of Salt

Super Simple Directions:

Preheat oven to 350.
Combine all filling ingredients, set aside.
Combine all topping ingredients, set aside.
Grease a standard 9" glass pie dish (or equivalent) with a bit of coconut oil.
Spoon filling into dish.
Spread topping over filling.
Bake for 40 minutes or so, or until filling is bubbly and the topping is golden.
Let cool for...well, I'm not good at that part. I never let things cool.

Note: Normally I'd serve with vanilla ice cream, of course. But we didn't have any, so I poured a little bit of honey sweetened almond milk over the top just for extra deliciousness.

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