Thursday, June 28, 2012

Peach, Cherry, and Blueberry Crisp

Another thing I did last weekend was whip up an awesome summer crisp for Greg and I on Sunday.  I actually was going to make just cherry almond crisp, but didn't have enough cherries, and had just stalked up on peaches and blueberries, so I decided to wing it with those added and see how it went.  The flavor combination was so good.  I definitely think these summer fruits belong together!

Peach, Cherry, and Blueberry Crisp (adapted from Cooking Light).

  • 2 cups cherries, pitted and halved
  • Four peaches, pitted and chopped into small pieces (skin on)
  • 1/2 cup blueberries
  • 2/3 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Cooking spray
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/3 cup sliced almonds
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 1/4 teaspoon almond extract


  1. Combine fruit with granulated sugar, flour, vanilla, and cinnamon.
  2. Pour the cherry mixture into a baking dish coated with cooking spray. 
  3. Bake at 375° for 40 minutes or until thick and bubbly.
  4. While fruit bakes, combine flour, oats, brown sugar, almonds, and salt in a medium bowl. Combine butter and almond extract in a small bowl, and drizzle over oat mixture, stirring until moist clumps form.
  5. Remove fruit mixture from oven, and sprinkle evenly with the streusel topping. 
  6. Bake an additional 20 minutes or until streusel is golden brown. Let stand for 5 minutes; serve warm, with yogurt, whipped cream, or vanilla ice cream.

The almond flavor also really stands out in this, so if you love almonds like I do, you will love this.



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