Blueberry Recipes from Razzle Dazzle Recipes
Peach-Blueberry Crisp Recipe
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Peach-Blueberry Crisp

4 large ripe peaches
1 pint fresh blueberries
1/2 C. plus 2 T. all-purpose flour
1/2 C. (packed) dark brown sugar
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/3 C. (5 1/3 T.) unsalted butter, well chilled
1/3 C. slivered almonds
3 C. vanilla ice cream

Preheat oven to 375F. Butter a 9 x 6-inch baking dish.

Immerse peaches in a large pot of boiling water for 15 seconds. Drain and plunge in ice water. Slip off skins, pit, and cut into 1-inch-thick slices.

In a large bowl, combine peaches and blueberries. Add 2 tablespoons flour; lightly toss together. Spread mixture evenly in baking dish.

In a small bowl, combine remaining flour, sugar, cinnamon and nutmeg. Add butter and work into flour mixture with fingertips until mixture is crumbly.

Cover peaches and blueberries with topping; sprinkle almonds evenly on top. Bake 30 minutes; serve hot with vanilla ice cream.

Makes 6 servings.


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