mulberryshoots

Dessert tonight: a peach blueberry crisp! As background, FYI, frozen peaches at Shaw’s were $3.99 a pack; at Price Rite, they were $1.99 a pack – HALF the price!

I used a pack and a half of frozen peaches and a pack of frozen blueberries. To the fruit, I added 1/4 cup brown sugar, 1/3 cup flour, 1/4 cup cornstarch, generous shakes of cinnamon. Let it defrost in an 8″ square baking pan.

For the topping, I used a pastry cutter to mix a stick of unsalted butter (cold) to 1/2 cup flour, 1/2 cup Quaker rolled oats, 1/4 cup light brown sugar. When the mixture was rough crumbs, I added it to the top of the fruit.

At 350 degrees, covered it with aluminum foil and baked for 30 minutes; took the foil off and baked another half hour + until the top was golden brown.

Might be gilding the lily to have whipped cream or vanilla ice cream with it when served – but we’ll cross that bridge when we come to it this evening! The kitchen smells divine!