Peach and Blueberry Crisp/Crumble

Ingredients

Filling:

• 1 teaspoon unsalted butter, at room temperature

• Two 16-ounce bags of fresh sliced peaches

• 1 ½ cup fresh blueberries

• ¼ cup freshly squeezed lemon juice

• 3 tablespoons sugar

• 2 tablespoons flour

• 1 ½ teaspoon pure vanilla extract

• ½ teaspoon

Topping:

• 1 cup old-fashioned rolled oats

• ⅓ cup all-purpose flour

• ⅓ cup sugar

• ¼ teaspoon ground cinnamon

• ⅛ teaspoon kosher salt

• Six tablespoons of unsalted butter, chilled, and cut into cubes

• 1 pint of vanilla ice cream

Preparation

1. Preheat the oven to 400 degrees F.

2. For the filling: Butter a 7x3 inch round baking dish and set aside. In a large bowl, toss together the sliced peaches, blueberries, lemon juice, sugar, flour, vanilla, and salt. Pour the mixture into the prepared baking dish.

3. For the topping: In a separate bowl, mix the oats, flour, sugar, cinnamon, and salt. Using your hands, work the butter into the flour mixture until the mixture is crumbly. Break apart large pieces of the topping mixture and place them on top of the fruit until the fruit mixture is almost entirely covered. Bake until the topping is golden brown and crispy and the fruit mixture bubbles for about 40 minutes. Let crumble cool for at least 10 minutes. Serve with the ice cream.