Blueberry Peach Crisp

Ingredients

Fruit Filling

• 4 cups (1 lb 4 oz/568 g) fresh peaches , sliced
• 1 cup (5 oz/142 g) blueberries , fresh or frozen
• ½ cup (4 oz/115 g) granulated sugar
• 2 ½ tablespoons cornstarch
• 1 ½ teaspoon vanilla extract
• ½ vanilla bean pod , cut open with seeds scraped out (optional)

Crisp Topping

• ¾ cup (3 ¾ oz/105 g) all-purpose flour
• ¾ cup (2 ¼ oz /64 g) rolled oats , roughly chopped
• ½ cup (3 oz/85 g) dark brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup (2 ½ oz/71 g) pecans , finely chopped
• ½ cup (4 oz/115 g) butter , cold and cubed
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Directions

Key ingredients

Cinnamon · Cornstarch · Vanilla Extract

1. Preheat the oven to 350°F (180°C).

To Make the Fruit Filling

2. In a 9 inch (23cm) baking dish, mix together peaches, blueberries, sugar, cornstarch, vanilla extract and vanilla. Set aside.

To Make the Crisp Topping

3. In a large bowl, combine flour, oats, brown sugar, cinnamon, salt and pecans.
4. Using your fingertips (or a pastry blender), rub in the butter into the dry ingredients until the mixture starts to come together and the lumps of butter are no bigger than the size of a pea.

To Assemble and Bake the Crisp

5. Evenly sprinkle the crisp topping all over the fruit.
6. Bake for about 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
7. Allow to cool for 15 minutes, then serve with vanilla ice cream or whipped cream. Cover and store in the fridge for up to 3 days.