BC Blueberry Peach Crisp

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YIELD – 12 SERVINGS

  • 4 cups 1L BC blueberries, fresh or frozen
  • 3 cups 750 ml peaches, fresh or frozen, peeled and cut in ½" slices
  • 2 Tbsp 30 ml lemon juice
  • 1 tsp 4 ml grated lemon rind
  • ½ tsp 2 ml grated ginger
  • ¼ cup 60 ml maple syrup
  • 1 cup 250 ml all-purpose flour
  • 1 cup 250 ml quick-cooking rolled oats
  • ½ cup 125 ml chopped walnuts
  • ¾ cup 185 ml golden brown sugar
  • 1 Tbsp 15 ml cinnamon
  • 1 cup 250 ml butter, well-chilled, diced

Preheat oven to 375°. Lightly grease a 8" by 13" baking pan. In a large bowl combine blueberries, peaches, lemon juice, rind, ginger and maple syrup. Mix well. Set aside. In a processor, combine flour, oats, walnuts, sugar and cinnamon using on/off turns until nuts are chopped and ingredients are will mixed. Add butter and continue processing with on/off turns until mixture is crumbly. Place 2 cups of the crumb mixture in the prepared pan, spreading evenly. Bake in preheated oven 10 minutes. Remove from oven and spread blueberry mixture over the crust. Top with remaining crumb mixture. Bake until crisp (about 35 minutes).