Recipe: Peach Blueberry Crisp
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Celebrate the last days of summer with a seasonal peach and blueberry crisp with a crust enriched with almonds.
Get started by preheating the oven to 350 degrees and then use a large mixing bowl to make the crisp topping.
Combine 1 cup each of all-purpose flour, light brown sugar, quick cooking oats and then add 1 stick of cold, cubed butter. Use your fingers to completely incorporate it, fold in 1/2 cup of sliced almonds and set it aside.
Use another large mixing bowl to combine the fruit. Add about 4 cups of chopped peaches (peeling is optional) to the bowl with 2 cups of blueberries and 1/3 cup light brown sugar and 3-4 tbs of all-purpose flour.
Sprinkle in 1/4 tsp each of ground cinnamon and ground ginger and carefully mix everything up.
Place the fruit into a 9 x 13-inch baking dish and spread the crisp topping evenly over that.
Pop it onto the center rack of the preheated oven and wait 40 minutes while it bakes. It will be a nice golden brown on top and the fruit will be bubbling up from underneath when it's done.
Serve it up in individual bowls with a scoop of vanilla ice cream or yogurt.