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Peach and Blueberry Whole-Wheat Crisp

Peach and Blueberry Whole-Wheat Crisp

Ever since I got a cast-iron skillet for Christmas last year, I’ve been trying to come up with new fun ways of using it.  I’ve done cakes in there, eggs in there, anything I can think of, I use that cast-iron skillet for.  So when my sister showed up two nights ago with bags of produce (including tons of peaches and blueberries) I decided to go ahead and make a crisp in the skillet.

What I used:

  • 2 fresh peaches, cut into slices
  • 1 cup blueberries
  • 3/4 cup whole wheat flour
  • 3/4 cup brown sugar
  • splash of vanilla
  • 1 stick of butter at room temperature

What I did:

  1. First I combined the flour, sugar, vanilla and butter in a bowl using a fork until it became crumbly.
  2. Then, I arranged the peaches and blueberries in the cast iron pan.  You can grease the pan if you want, but you don’t have to.
  3. Next I spread the crumbly mixture on top of the fruits and baked it in a 400 degree oven for about 20 minutes or until it was bubbly and the crumbly mixture was golden brown.
  4. Let it sit until cooled down and serve with frozen or regular yogurt (or ice cream, or whatever else delicious you want to put on top).
  5. Enjoy!

Peach Blueberry crisp

Let me know if there are any other kinds of fruits you like to add to your crisps!  I usually stick to the basics (strawberries, blueberries, peaches and rhubarb), but I’d love to know if you have any interesting suggestions!

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