I think it’s a well-known fact that the way to a man’s heart is through food. I’m sure my dad can attest to that after being awarded with this fabulous dessert in honor of father’s day yesterday. Plus, what’s better than fresh fruit in the summer, baked into a buttery, cinnamon-almond crisp and topped with a scoop of vanilla ice cream?! See the recipe below, adapted from Food & Wine.
Fresh Peach and Blueberry Crisp
8 ripe peaches, peeled and sliced
1 cup blueberries
1/2 cup granulated sugar
2 teaspoons fresh lemon juice
1 Tablespoon cornstarch
1 cup quick-cooking oats
1 cup almonds, roughly chopped
3/4 cup all-purpose flour
3/4 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick cold unsalted butter, cut into pieces
- Preheat the oven to 375°. In a large bowl, combine the fresh peaches, peeled and sliced, with the blueberries, granulated sugar, cornstarch, and lemon juice. Toss well and transfer the fruit to an 8-by-11-inch baking dish.
- In a separate bowl, combine the brown sugar, salt, cinnamon, nutmeg, and the 3/4 cup of flour. Using your fingers, or a fork, incorporate the butter until coarse crumbs form. Mix in the oats and almonds. Spread the mixture evenly over the fruit and bake for 50 minutes to an 1 hour, or until the top is golden brown and the fruit is bubbling.
- Serve warm with a scoop of vanilla ice cream!
Enjoy a sweet summer treat!