I can’t believe summer is over as it has been a blur for me. I had 6 months to create my upcoming cookbook “Best 400 Sandwiches- Ideas for Every Meal and Occasion”, and my manuscript is due to my publisher next week. It is very exciting, and it has been a challenge like no other I have ever had. Somehow, I managed to keep up my blog, and it was almost therapy for me to work on other types of recipes during such a crazy, busy time. My favorite dessert is a crisp or a crumble, and last week I just threw this Strawberry-Blueberry and Peach Crisp together with some leftover fruit I had. It came out great, and it was gone within minutes. Thanks to everyone who has been so helpful and supportive this year!
Strawberry-Blueberry and Peach Crisp
4 to 6 servings
1 (16 ounce) container strawberries, halved
2 cups blueberries
2 peaches sliced (about 2 cups)
1/2 cup light brown sugar
2 tablespoons whole wheat or all-purpose flour
1 teaspoon vanilla extract.
1 cup old fashioned style oats
2/3 cup whole wheat or all-purpose flour
1/3 cup sliced walnuts
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup butter, cut into 1/-inch cubes
1. Preheat oven to 350F. Lightly grease and 8- x 8-inch baking dish.
2. In a medium bowl, combine strawberries, blueberries, peaches, 1/2 cup brown sugar, 2 tablespoons flour and vanilla, mixing well. Place fruit in prepared baking dish.
3. In a separate bowl, combine oats, 2/3 cup flour, walnuts, 1/3 cup brown sugar, cinnamon and salt. Cut in butter using a pastry blender until crumbly. Sprinkle oat mixture evenly over fruit. Bake in preheated oven 40 minutes or until the filling is bubbling and the top is golden brown. Let cool 5 minutes before serving.