Oh My! This is dangerously delicious. Jim and I want more, but I’d become ill from the sugar overload. Jim had 3 bowls. This will be my go to recipe from now on. This was very easy to make. I baked it in a cast iron skillet
The American Country Inn and Bed & Breakfast Cookbook: More Than 1,800 Crowd-Pleasing Recipes from 600 Inns (American Country Inn & Bed & Breakfast Cookbook) 1987
I used Granny Smith apples
I’ve had knee problems for several months now, making the idea of standing in the kitchen unbearable. I decided to try this recipe over the weekend, because I was tired of not feeling up to baking. I was not thrilled with this taste combo. I’d like to try it again with different apples. I used Granny Smith apples, and thought, “Meh” This is disappointing as I’ve loved every recipe from this book.
Maybe it is just me, because I don’t have my mojo going – I miss it and I hope I can get it back, soon.
Jim brought in 2 pints of blueberries from our garden, and I needed to save the peaches as they were several days old. Peaches ae a great price right now.
This makes a lot of juice so it is perfect for topping the ice cream
Fᴏʀ ᴛʜᴇ Fɪʟʟɪɴɢ:
2 pints blueberries
5 or 6 peaches, peeled, pitted and cut into 1-inch chunks
1/2 cup granulated sugar
grated zest of 1 lemon
1/4 c. cornstarch
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Fᴏʀ ᴛʜᴇ Tᴏᴘᴘɪɴɢ:
1 1/4 cups whole-wheat flour
1/2 cup rolled oats
1 cup packed light or dark brown sugar
1/2 tspns ground cinnamon
Kosher salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 tspn pure vanilla extract
Ice cream or whipped cream for serving
1. Preheat oven to 350
For the filling, in a large mixing bowl, combine the blueberries, peaches, gran sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 qurarts) or 8 1-cup ramekins. Set aside.
2. For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.
3. Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together (I did not need to do the water part)
Sprinkle the topping over the blueberry mixture.
4. Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned. 35-40 minutes. (I did 40 minutes here in Indiana)
Serve warm with ice cream or whipped cream.
Papas Cutting Board 