Making the Perfect Peach and Blueberry Crisp

Peach and Blueberry Crisp

If I had to choose - Savory or Sweet.  Hands down I'd choose savory.  There's something about cutting into a med-rare, salt crusted, well peppered, butter drizzled cowboy ribeye steak that just never gets old.  With that being said.  I can have the best cowboy ribeye steak for dinner, but if I don't end the meal with the perfect dessert, I leave the table feeling unsatisfied.  So what does that say about me?  That when it really came down to it, I'd choose sweet over savory????  Nahhhh - impossible!  No way could I have been wrong about myself all these years.  So, I'm going to just believe that this is the same dilemma we are faced with when we ask ourselves the question, "What comes first?  The chicken or the egg?  NEITHER!!  Both savory and sweet complement each other - without both, I leave the table unsatisfied.

Right now, the peaches and blueberries are at their best.  According to Ruth Reichl, the blueberries this year are absolutely spectacular.  And the New Jersey yellow OR white peaches are amazingly juicy.  What a better time to visit your local farmer and be a stone's throw away from making the perfect peach and blueberry crisp.

NJ Peaches and Blueberries

Peach and Blueberry Crisp
(Makes enough for two in 4-5oz ramekins)
Prep time: 30 min
Bake time: 30-40 minutes
Eat time: < 10 minutes because you don't want to burn your tongue.....

Ingredients:

Filling
3 over-ripe medium peaches
Handful of blueberries
1 TB cornstarch
1/8 C of granulated sugar
sprinkle of cinnamon
dash of salt
1 tsp of salted butter

Crisp
1/4 C light brown sugar
1/2 C all purpose flour
1/8 C of rolled oats (not instant)
dash of salt
sprinkle of cinnamon
1/4 C cold salted butter (1/2 stick) I use French butter

Directions:

1. Preheat convection oven at 325F or 350F
2. Slice up the peaches into 1/2" segments (I dont peel mine)
3. Combine all filling ingredients together (except for the butter) and mix thoroughly in a non-reactive bowl
4. Set aside
5. Butter your ramekins with the remaining butter
6. In another bowl, mix all of the crisp ingredients together except for the butter
7. Once thoroughly mixed, using your fingers, work in the butter into the dry ingredients until it forms into small clumps
8. Spoon your filling into the ramekins until evenly distributed, making sure the juices from the fruit are drizzled in with the fruit.  Should be right at lip level.
9. Top with crumb picture until it forms a mound, fully covering the fruit
10. Bake for 30-40 minutes until topping is golden brown
11. Cool slightly 
12. Serve with vanilla bean ice cream/gelato and ENJOY!

Donut peaches

Pint of Blues

Bordier Butter and Crisp

1/2 NJ white and yellow peaches

Ready to be baked

The first bite is ALWAYS the best!

ALL GONE!!!  YUM!!