Tuesday, March 3, 2020

PEACH BLUEBERRY CRISPS

 
PEACH BLUEBERRY CRISPS
1 1/2 cups fresh or frozen diced peaches
1 1/2 teaspoons + 2 tablespoons sugar
1 1/2 teaspoons cornstarch
pinch salt
Juice of 1 lime
1 teaspoon PURE vanilla extract
3 tablespoons rolled oats (NOT instant)**
4 teaspoons flour
2 tablespoons COLD unsalted butter, cubed
2 tablespoons chopped walnuts
1/4 cup raspberries or blueberries or ???
  • Preheat oven to 350°.
  • Line a baking sheet with foil.
  • Lightly spray 2 ramekins with non-stick cooking spray.
  • Toss peaches, 1 1/2 teaspoons sugar, cornstarch, lime juice and salt together. Set aside.
  • In a small food processor, pulse oats until a fine crumble.
  • Add 2 tablespoons sugar and flour to oats and pulse until well blended.
  • Cut in butter with pastry blender until a coarse meal.
  • Stir in vanilla and walnuts.
  • Divide peach mixture between ramekins.
  • Divide raspberries over each ramekin.
  • Sprinkle each ramekin with oat mixture.
  • Bake 30-35 minutes until golden and bubbly.
  • Cool 5 minutes before serving – that fruit is HOT!
  • Serve with a scoop of vanilla ice cream.

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