Summer Peach and Blueberry Crisp Recipe

Peaches are one of our most popular produce items this month, and with good reason! They are juicy and sweet in the month of August. They make a delicious poolside snack and an even tastier ingredient in your favorite dessert. We’ve put together a tasty Summer Peach and Blueberry Crisp recipe for you to kick off the month of August. Check it out below. Ingredients Fruit Filling:

• 4 ripe peaches, cored and chopped into 1-inch pieces
• 2 cups fresh blueberries
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch or arrowroot starch

Crisp Topping:

• 3/4 cup Bob’s Red Mill Gluten Free Old Fashioned oats
• 1/2 cup One Mighty Mill flour (all-purpose, wheat or oat)
• 1/4 cup sugar
• 1 teaspoon Curio Spice Co. cinnamon
• 1 teaspoon Curio Spice Co.  sea salt
• 1/3 cup melted Cabot Creamery unsalted butter or coconut oil

Directions Preheat the oven to 375 degrees. In a large mixing bowl, combine the copped peaches, blueberries, sugar, lemon juice and cornstarch. Mix well and empty into a cast iron skillet. If you don’t have a cast iron skillet a 9×9 glass pan works great too. Wipe the bowl clean. Next, add the oats, flour, sugar, cinnamon and sea salt. Whisk to combine. Add the melted butter or coconut oil and stir until all the topping is wet. Top the fruit with the crisp topping. Bake for 30-40 minutes or until fruit is bubbling and peaches are soft. Cool for 10 minutes. Enjoy with fresh yogurt or vanilla ice cream. Store any leftovers in the refrigerator. Optional Modifications:  Make it refined sugar free and use maple syrup or Bob’s Red Mill coconut sugar in place of sugar. You can also make it gluten free with gluten free flour like oat flour, almond flour or cup-for-cup blend.