What better to do with a-few-days-too-old peaches than make a peach crisp? Possibly make a peach cobbler, but I didn't want to get that involved yesterday afternoon and only had three peaches. This recipe could also be made vegan really easily by replacing the butter with something like Earth Balance. No messy eggs to replace! However, I was feeling indulgent and used real butter.Peach and Blueberry Crisp
3 peaches, peeled and sliced
1/2 cup blueberries
1/2 cup white sugar
1 1/2 teaspoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup water
1/2 cup oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup butter, melted
Preheat oven to 350. Peel and slice peaches. Mine were a bit old, so the skin just came right off. I've read that you can stick them in boiling water for a minute and the skins will also come right off, but I've never tried this. Dump the peaches and blueberries in your pan, mix the sugar, flour and cinnamon together and pour them over the peaches (I left a little of this mixture out), then pour the water over that.
Mix your crisp topping together and crumble that over the peach mixture. Bake for half an hour et voila!
I thought this might come out too sweet because I adapted the recipe from an apple crisp recipe, but it was just right. This morning I ate it cold over some french toast and that was just as delicious!
*Also the name of a band. If you liked the music in Juno, the woman who made most of it also made this. In fact I think there are some Moldy Peaches songs in Juno. I wasn't the biggest Juno fan, but I like the Moldy Peaches.