Gloss Recipe: Blueberry-Peach Crisp

During the summertime, my favorite dessert, hands down, is ice cream. No matter how refreshing and creamy a scoop of mint chocolate chip tastes after a sweltering beach day, nothing replaces a dessert baked with fruit fresh from a farmer’s market.

Peaches and blueberries are two of my favorite summer crops and they also happen to pair wonderfully in desserts. Whether it’s cake or pie, crisp or cobbler you can bake them into something that I wouldn’t pass up even for ice cream.

Of course, if you wanted to top this blueberry peach crisp with a heaping spoonful of homemade vanilla ice cream, no one will stop you.

Blueberry-Peach Crisp with Ginger Cookie Topping
Serves 6

Ingredients:

2 1/2 cups blueberries
1 1/2 cups sliced peaches
1 Tablespoon corn starch
2 teaspoons lemon juice
1/2 cup granulated sugar
1/4 cup quick oats
1/2 cup brown sugar
3/4 cup Walker’s Stem Ginger Shortbread cookies, crushed (or store-brand ginger cookies)
1 Tablespoon ground cinnamon
1/2 cup sliced almonds

Directions:

1.In a bowl, combine blueberries, sliced peaches, corn starch, lemon juice and granulated sugar. Mix to combine evenly. Pour into a lightly buttered 9″ glass pie dish.

2. In the same bowl, combine the flour, brown sugar, cinnamon, oats, ginger cookies, and almonds. Stir with a fork until mixture is crumbly and evenly blended. Spread the mixture over the berries and bake 375 degrees F for 40 minutes. Let cool before serving and top with vanilla ice cream or whipped cream if desired.

Prep Time: 20 minutes
Cooking Time: 40 minutes