Peach & Blueberry Breakfast Crisp

Blueberry season is under way here in Connecticut, eagerly awaited by my husband and I.  We nearly made it the full year without running out of blueberry jam, finishing the last jar up only about a month ago.

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This year, we picked at a different local farm, enjoying the trip as part of our last family-weekend before our new baby arrives.

In addition to canning more jam, as well as some whole berries in syrup, we froze some of the blueberries, made smoothie packs, and I made two trays of this delicious peach & blueberry crisp.

I call mine a breakfast crisp, as this recipe isn’t very sweet the way a dessert crisp or cobbler would be. The fruit is fresh, and the topping has a hint of sweet, while still being reminiscent of a nice granola. We ate ours on its own, but it would be delicious with a yogurt of your choice (we enjoy the almond or soy milk based yogurts), or a scoop of almond milk ice cream for a not-too-sweet dessert!

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This recipe would serve 6-8, depending on portion size. I made two small trays, putting one in the freezer, and each tray is appropriate for 4 breakfast portions.

Ingredients:
3 peaches, pitted and sliced thinly
2 cups whole blueberries
2 cups of old fashioned oats
1/3 cup all purpose flour
1/3 cup light brown sugar
1 stick unsalted butter
1/3 cup local honey
1cup chopped walnuts (optional)
Fresh grated cinnamon (optional)

1. Arrange peaches and blueberries at the bottom of a glass or ceramic baking dish. (A foil tray works good as well, if you are looking to freeze extra portions.) Grate cinnamon over the top, if desired, to taste.

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2. Melt butter slightly; In a large bowl, mix remaining ingredients together until it crumbles and somewhat holds shape. Make sure all ingredients have incorporated evenly, working out any clumps of butter or honey.

3. Evenly distribute crumble mixture on top of the fruit. Bake covered at 350-degrees until fruit is heated through and blueberries are starting to bubble up, about 20-minutes. Remove cover and continue to bake for 5-10 minutes, or until crumble is browned and crispy.

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