After a slow start summer seems to be finally here! Sunny blue sky, warm water, sandy beaches… I absolutely love it! Who doesn’t? However I am facing one and the same problem when hot days arrive – what to eat in the heat? We all want something cool, refreshing and easy-to-make (ah, those lazy summer days…).
Peach and blueberry crisp with vanilla ice cream on top. How does it sound? Cool? Yes. Easy to make? Absolutely. Refreshing? You bet! It ticks all the boxes. Moreover we are using fresh produce to make it. Peaches are fresh, blueberries are fresh, what can be better? It’s summertime – you have to take advantage of seasonal produce!
This dessert perfectly combines the sweetness of blueberries and peaches with a crispy topping and frosty ice cream. One bite of this crisp will get you in the summer mood immediately! I promise.
Even my hubby, who is not a huge fan of desserts, loved this one. He said that berries go well with the vanilla ice cream. By the way it’s good without the ice cream too so you can skip it if you want.
Enjoy this perfect summer dessert!
- 5 firm-ripe peaches , peeled and cut into wedges
- 1/3 cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly ground nutmeg
- 2 cups fresh blueberries
- 1 cup all-purpose flour
- 1/3 cup old-fashioned rolled oats
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- a pinch of salt
- 6 tablespoons unsalted butter , cut into small pieces
- vanilla ice cream , for serving
Preheat oven to 350F. Spray a 9-inch pie dish with non stick spray. Set aside.
In a large bowl, add the peaches, sugar, lemon zest and juice, vanilla, flour and nutmeg. Toss lightly to evenly coat. Fold in blueberries and pour mixture into prepared pan. Let sit while you prepare the crumble topping.
In a large bowl, combine the flour, oats, sugar, cinnamon and salt. Use a pastry cutter or your fingers to cut in butter until mixture forms coarse crumbs. Sprinkle the topping evenly over the fruit mixture and bake for 45-50 minutes, until the topping is browned and set and the juices are bubbly. Transfer to a wire rack and let cool for 10 minutes. Serve warm (or room temperature) with vanilla ice cream on top. Enjoy!