Monday, July 28, 2008

Essence of July: Peach Blueberry Crisp

~ 12 peaches, ripe to very ripe
1 pint blueberries
1 tsp vanilla extract
1 tsp cinnamon
few grates of nutmeg

2 cups old fashioned rolled oats
1/2 cup brown sugar
1 stick butter

Peel, pit and chop peaches. (don't worry about the size - I had pieces from marble to golf ball size). Add the blueberries (washed, of course). Stir in the vanilla and cinnamon and pour into an 8 inch square pan.

Melt butter in the microwave. Stir in brown sugar and a tsp of salt. Mix in oats, and spread over fruit. Bake at 350 for about 40 minutes. Serve with vanilla ice cream.

Note that this is NOT a very sweet dessert. I actually like the leftovers for breakfast - lots of fruit and oatmeal. If your family is accustomed to sweeter dishes, you might want to double the sugar.

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