Recipe Swap: Peach and Blueberry Crisp

This week's recipe swap was dessert. I submitted my mom's chocolate cheesecake recipe, which is probably my most favorite dessert. I got Peach Blueberry Crisp from The Cookaholic Wife, which I was super excited for. I did change the original recipe by using fresh peaches and blueberries. Texas peaches are at their peak right now, which made it a bit more work, but it was totally worth it. I used the trick I learned while making Miss F's baby food, you boil the peach for 30 seconds and the skin peels right off, so much easier than using a knife to peel it. I sent the crisp and a gallon of ice cream to work with C and he said everyone enjoyed it. This is such a lovely summer dessert.

Peach Blueberry Crisp
Peach-Blueberry Mixture Ingredients:
2 teaspoons unsalted butter
5 large peaches
1 pint blueberries
½ cup sugar
¼ cup flour
1 teaspoon vanilla extract
Crisp topping (recipe follows)
vanilla ice cream (optional)

Crisp Topping Mixture Ingredients:
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup all-purpose flour
2/3 cup old fashioned oats
½ cup light brown sugar
¼ cup dark brown sugar
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon salt

Preheat the oven to 375. Grease an 8x8 baking dish with butter. Bring a small saucepan filled with water to a boil. Boil each peach for 30 seconds, let cool. Peel the peaches and slice. Combine the peaches, blueberries, sugar, flour, and vanilla extract in a large bowl. Toss well to mix. Transfer the fruit to the baking dish. Place the baking dish on a foil lined cookie sheet to catch any juices that might bubble over.

Combine all of the crisp topping ingredients in a large bowl and using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Spread the crisp mixture on top of the fruit and bake until crisp is browned on top and the juices have thickened around the edges, about 55 minutes. Serve with vanilla ice cream.

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