Peach and Blueberry Crisp

When you're in a hurry, make a fruit cobbler! Or crumble. Or crisp. I've been meaning to look up the difference. I'm sure everyone has their own opinion, but I believe a crumble is baked separate and then added to the top of the fruit at the end. A crisp is baked on top of the fruit from the beginning. And a cobbler  is baked on top of the fruit from the beginning as well but it is more doughy rather than a crumbly/streusel top. 

I was searching my cabinets for oats, I would have loved to add them. But I'd make this crisp again and again. So good when its warm with vanilla ice cream. The original recipe was a crumble but I didn't have the extra time for that so I adapted it. 

Peach and blueberry cRISP

Adapted from Brown Eyed Baker

INGREDIENTS:

For the Filling:
2 pounds fresh peaches, peeled, pitted and cut into wedges ½-inch to ¾-inch-thick
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon salt
2 teaspoons cornstarch mixed with 1 tablespoon cold water
1 cup blueberries

For the Crisp:
1 cup all-purpose flour
¼ cup sugar
¼ cup light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter, cold, cut into pieces

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Make the Filling: Combine peaches, sugar, lemon juice, cinnamon and salt in a medium sauce pan and bring to medium heat. When it begins to release juices and come to a light simmer, add the cornstarch/water mixture. Cook for 3 minutes until thick. Remove from heat and gently fold in the blueberries. Transfer the fruit mixture to a 3 quart baking dish or an 8x8 dish.

3. Make the Crisp: In a medium bowl, whisk together the flour, sugars, cinnamon and salt. Add the butter and vanilla extract and continue to whisk (or use your fingers!) to work the butter into the flour and sugar mixture. Blend it together until it resembles course crumbs. Add to the top of the fruit. Bake until the crumbles are lightly browned and firm to the touch, about 30 minutes. Allow to cool for 10 minutes before serving with vanilla ice cream!