Blueberry and Peach Granola Crisp
A simplified version of a classic cobbler, chock full of fresh peaches and blueberries.
- Yield: 4 servings
3 ripe peaches, pitted, peeled, and sliced
1 cup fresh blueberries, washed
1/2 lemon, juiced
1 teaspoon lemon zest
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup granola
2 tablespoons all purpose flour
2 tablespoons brown sugar
Pinch Kosher salt
4 tablespoons cold butter, cubed
Preheat oven to 375 degrees. Toss the fruit mixture together into a greased cooking pan until evenly combined.
Add the topping ingredients in a mixing bowl, cutting the butter into the dry ingredients until you get a coarse crumble. Spread the topping over the top of the fruit mixture and bake for 30_40 minutes or until browned and crispy. Cool slightly before serving. Serve with vanilla ice cream if desired.