Monday, January 26, 2015

BRAZEN BITES – Peach & Blueberry Fruit Crisp

fruit crisp recipe

Growing up my mother would make this recipe all the time, and I can distinctly remember the sweet aroma from the fresh fruit and granola topping wafting through the house.  What sounds more appetizing than cozying up during these cold winter months with a bowl of warm fruit crisp and some vanilla ice cream?  Count me in.  This Peach & Blueberry Fruit Crisp, adapted from my Grandmother’s recipe, is super easy to make and can easily be altered to accommodate vegan and gluten free diets.  It’s also on the healthier side…c’mon all that fruit and rolled oats? Sounds like breakfast to me.  This recipe is very versatile and you can mix & match the fruit, the nuts you use for the topping, along with which spices you choose to add.  I hope you guys enjoy this recipe as much as I have enjoyed eating it, and it would be a great dish to put out for any get together or Super Bowl next weekend. Go Patriots!!

  • 4 Cups Fresh Fruit (I used peaches and blueberries for this one, but you can use apples or another favorite combination of mine is pear & raspberry)

For Fruit Coating:
  • 1 tsp. Cinnamon
  • A Pinch of Nutmeg
  • ¼ tsp. Salt
  • 2 tbsp. White Sugar

For Crumble Topping:
  • ½ Cup Butter (For this recipe to keep it vegan I use Earth Balance Spread)
  • 2/3 cup Light Brown Sugar
  • ½ Cup All Purpose Flour (Can substitute Gluten Free flour)
  • 1 Cup Rolled Oats (Can substitute Gluten Free Oats)
  • ½  Cup Nuts (Optional, but Almonds or Walnuts are my favorite)
*Butter and flour to coat and grease baking dish*

  • First things first grease and flour an 8 x 8 inch baking dish.  The easiest way I find to do this is to grab a Ziploc baggie as a makeshift glove for your hand, grab a chunk of butter, and smear it all over the inside of the dish making sure to evenly coat the surfaces.  Next sprinkle in some flour and picking up the baking dish tap it around to make sure the flour covers the inside of the dish sticking to the buttery coating. 
  •  Next peel and slice four cups of fresh fruit placing in a mixing bowl.  Sprinkle the fruit coating on top (Cinnamon, Nutmeg, Salt, Sugar) and with a spoon mix to make sure all fruit is evenly coated.  Place your fresh fruit in the greased baking dish.
  • Place butter, brown sugar, flour and rolled oats in food processor.  (Hold off on adding the nuts).  Pulse granola crumble until well mixed making sure butter is evenly distributed and there are no huge chunks.  Next add nuts and quickly pulse to evenly distribute while still leaving some texture.  The finished product should look something like this…

fall fruit crisp

Once your granola crumble is done sprinkle this over your fresh fruit in the dish and place in a 375 degree oven for 35-40 minutes.  You will know when the fruit crisp is done when the crumble topping has slightly browned.

fruit crumble recipe
peach blueberry crisp

Allow to cool for at least 15 minutes and then enjoy!  This crisp is great on it’s own, either hot or cold, but I love it paired with some Luna & Larry’s Coconut Bliss Vanilla ice cream.  Seriously this recipe is the and as I said, it’s super easy to make and easy to throw together for a gathering or dinner party. Ahhh, I am going to go get myself some right now.   I hope you enjoyed this recipe and leave me a comment below letting me know your favorite go-to dessert during these cold winter months?

And this guy thought he was getting some....Sorry buddy.