Jun 292014

This is an easy-to-make dessert. Substitute the berries for any variety that you like. The recipe can easily be halved and baked in individual ramekins or larger baking dish.

Blueberry Crisp

4 cups (2 pints) blueberries, washed and stemmed
1 cup (about 4) peaches, peeled and diced
½ cup granulated sugar
1¼ cups flour
⅔ cup brown sugar
Pinch of salt
10 tbsp. cold butter

Preheat oven to 350°. Toss together washed, stemmed blueberries, peaches and granulated sugar in a bowl, then transfer to a medium baking dish.

Combine flour, brown sugar, and a pinch of salt in another bowl. Using two knives, work cold butter, cut into pieces, into flour mixture until it resembles coarse meal. (I usually cut butter into small cubes and work it in the mixture with a fork). Sprinkle mixture evenly over blueberries and peaches.

Bake until berries are bubbling and topping is golden, about 50 minutes (30 minutes if baking in individual ramekins). Allow to cool for 15 minutes. Serve warm or at room temperature with ice cream on top.