Peach & Blueberry Crisp

http://ift.tt/2bnhnXk

• Ingredients
• 10- 12 medium to large peaches
• 1 C Blueberries
• 1/4 C Sugar
• 1/4 C Brown Sugar
• 2 Tbsp. Cornstarch
• 2 tsp Cinnamon
• A pinch of ground cloves
• Crumb Topping
• 3/4 C Flour
• 1/4 C Room Temperature Butter
• 1/3 C Brown Sugar
• Instructions
• Add Blueberries to large bowl
• First peel skin off of 10 to 12 medium to large ripe peaches
• Cut them into even slices and place them in a large bowl with your blueberries
• Depending on what type of peaches you have you may not be able to take the pit out first if the peaches are ripe. I was not able to take mine out. * I had to cut mine into slices with the pit still in the middle. I first cut slices vertically into the peach all the way around. Then I took my knife through the peach as if I was peeling an apple. The pieces fell right off.
• Once you have all the peaches into the bowl it is time to add the sugar, cornstarch, and spices. Mix well and then taste test
• Place the fruit into your baking dish. I used a large loaf pan. All of my casserole dishes were too big.
• However, you could use a 9X13 cake pan or casserole dish but I would double the recipe. You won’t need to adjust the bake time because of the depth of the peaches; however you may want to double the crumb topping.
• Next, create the crumb topping and evenly coat the top of the fruit. Try to cover all of the fruit. With a knife poke a few holes through the top of the crumbs so air can escape when baking.
• Bake at 375° for 20 minutes then turn the oven up to 400° and bake for another 5-8 minutes
• Crumb Topping
• In a small bowl place the flour, sugar, and butter. mix with a fork until thoroughly combined.

bon appetit