Hiiii guys, happy Monday!
How was the weekend? Mine was fantastic. The boys were gone with their dad and I had every intention of working all weekend and taking the husky for a forever long hike buuuuut that didn’t work out. I did, however, have this Peach Blueberry Crisp to pick at while I caught up on everything last night so it wasn’t too bad.
So, here’s the thing about Texas and I’m assuming it’s the humidity that causes this? But produce doesn’t stay as fresh for as long as it did when we lived in Colorado. Like, I’ve got maybe 2 days before strawberries start to get gross.
And if you know me at all, you know that I am the queen of having good intentions when it comes to buying groceries and then eating instant black bean noodles for every meal.
ANYWAY. So I’ve been using these Rubbermaid FreshWorks food storage containers for all my berries, all my greens, and random cut-up salad stuff like cucumber and carrots.
The containers use patented FreshVent technology to keep produce fresher up to 80%* longer than if you just left your produce in the containers they come in. It regulates the flow of oxygen and carbon dioxide to create the optimal environment for your produce and the CrispTray helps reduce moisture and spoilage.
The containers are also microwave and top-shelf dishwasher safe. Plus they’re BPA free and the lid filter lasts a lifetime so you never have to replace it!
I’m obsessed. I haven’t had berries last this long ever. I bought the berries I used for this crisp 2 Fridays ago so by the time I made this, I’d had them for 8 days. EIGHT DAYS.
*Based on strawberries in FreshWorks containers vs. store packaging at day 21
I’ve spent years telling you guys that I don’t like fruit in desserts but… the summer berries, man. They’re just so good and juicy and I want all the fruit desserts all the time right now.
A crisp is my go-to fruit dessert because it takes literally minutes to put together and the top gets all crunchy and delicious. Then when you take it out of the oven, you immediately scoop out a big serving and put some vanilla ice cream on top.
You have to do that. Don’t skip that part. I put “or whipped cream” in the recipe but seriously, go for the ice cream.
- 3 pounds fresh peaches, thinly sliced
- 2 cups fresh blueberries
- juice of 1 lemon
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
For the topping:
- 1 cup quick oats
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup packed brown sugar
- ½ cup 1 stick unsalted butter, cut into small cubed
- vanilla ice cream or whipped cream
- Preheat oven to 375F. Spray a 9x13-inch pan with oil.
- In a large mixing bowl, toss together peaches, blueberries, lemon juice, sugar, cinnamon, and cornstarch until all the fruit is coated. Transfer to the prepared pan. Set aside.
- In a separate mixing bowl, stir together oats, flour, salt, and brown sugar. Use a pastry cutter (or your fingers) to the pieces are about the size of peas. Sprinkle over the fruit.
- Bake 40 - 45 minutes, until the fruit is bubbly and the topping is browned.
- Serve warm with ice cream or whipped cream on top.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 74mgCarbohydrates: 51gFiber: 3gSugar: 38gProtein: 3g
*Based on strawberries in FreshWorks™ containers vs. store packaging. Results may vary depending upon produce and use.