Peach and Blueberry Crisp

It's too hot for hot tea today!

This Republic of Tea Ginger Peach Tea iced is cool and refreshing for our 90 + degree days.

I have a set of these Coventry Liberty dishes that I bought at a thrift store years ago, and I love the vintage charm of them.  I had never grown pentas before and they are doing so well for me, and no critters are eating them!

A friend shared some peaches from her son's tree and I happily made a peach crisp with them, but added in a handful of blueberries.  Of course vanilla ice cream or whipped cream is perfect on top.

I'm really enjoying these patriotic pillow covers from Amazon.  

Yield: about 9

Author: Kitty, but adapted from Tastes Better From Scratch

Peach and Blueberry Crisp

Ingredients

• For the crumb topping
• 1/2 cup flour
• 1/2 cup old fashioned oats
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• dash of nutmeg
• 1/3 cup cold butter, diced into small chunks
• For the Peach filling
• 3 1/2 pounds fresh peaches (about 6-8) peeled, cored and sliced about 3/4in thick
• A handful of blueberries, is desired
• 1/4 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla extract
• dash of salt
• dash of cinnamon
• dash of nutmeg

Instructions

1. Peel peaches and slice into ¾ inch thick slices. Add the sliced peaches to a medium size bowl. Add ¼ cup sugar and toss to coat. Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.
2. To make crumble topping, add all topping ingredients to a bowl. Use a pastry blender or fork to cut in butter until mixture resembles small crumbs. Refrigerate.
3. Preheat oven to 375 degrees.
4. Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl.
5. Measure out ¼ cup of the peach juice and add it to a small bowl. Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches, add the blueberries if desired, and toss to combine.
6. Pour peaches and blueberries into a greased 8×8'' or similar size dish. Sprinkle oat topping evenly over the top. Bake for 30-35 minutes or until golden brown and top is set.
7. Remove from oven and cool for at least 10 minutes before serving. Serve with vanilla ice cream or whipped cream, if desired.

Notes

To peel peaches, place the peaches in a large pot of boiling water for 30 seconds, then immediately place them in a large bowl of ice water until they have cooled. Peel the skins off gently with your hands or use a knife to get started.

Happy 4th of July!  xo

I'm sharing with these parties:

Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage