Wednesday, October 15, 2014

Berry and Peach Crisp

The Mr. and I celebrated 20 years of marriage last week.

With my mom agreeing to keep watch over the cherubs, we took off to the beautiful New England states for a few days!

It's kind of a sad reality when, at our age, we view going to New England in the Fall as "fun!"

At least we didn't make the trip on a charter bus!

Although, there is nothing wrong with that . . .

and there were p.l.e.n.t.y. of buses that we saw.

But I would like to think that we are young enough to still want to travel by ourselves!

What I did discover is that we were called "leaf peepers!"

That's what the weather people in the New England states would say when giving the weather report for the following day.

OK -- and the fact that we watch the news . . .

maybe another small sign that age is creeping up on us!

We stayed in B & B's most nights,

except for one,

and that's called a "memory"

that will be held over the Mr.'s head for a really, really, really, long time!

The breakfasts that we had most mornings was so delicious!

I'm not sure if it was because we weren't cooking . . .

or we were being served . . .

or we were meeting other wonderfully young "leaf peepers" .  . .

whatever the reason, I requested several recipes!

Many times, on trips, that's my mementos . . .


I have so many from our trip that I can't wait to share with the cherubs

and this is one of them!

It was called blueberry and peach crisp . . . or maybe it was blackberry;  I don't remember.

But I didn't have either of those, so I used frozen mixed berries and it was yummy!

That's why I called it "berry and peach crisp!"

Berry and Peach Crisp 
(Adapted from The Maine Stay Inn B & B)

2 cups frozen (or fresh) blueberries (I didn't have blueberries, I had mixed . . .so I used that)
4 cups frozen (or fresh) peaches, sliced
1 TBSP lemon juice
1/2 cup granulated sugar
1/4 cup gluten-free flour (or regular flour)

For the crumble topping:

1/2 cup gluten free flour
1/2 cup gluten free oats
1/3 cup brown sugar
1/4 cup granulated sugar (I replaced with brown sugar . . .because I wanted to!)
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons cold butter, diced

 Preheat the oven to 350 degrees.

In a large bowl, combine berries, sliced peaches, lemon juice, lemon zest, sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.

For the crumble topping; in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk.

Using your fingers or a pastry cutter, mix in the butter until the mixture comes together and you have big crumbles.

Spray a pie plate, a square 8x8 pan, or ramekins with Pam.  Place the fruit mixture in the baking dish. Sprinkle the crumble mixture evenly over the fruit.

Place the pan on a baking sheet and bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbly.

Serve warm or at room temperature.

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