I still had some peaches from my trip to the Bryant Orchards shop in Daleville. They are big and sweet and I wanted to make something new with them. I had some raspberries and blueberries from our most recent guests. Raspberries and peach make a peach melba and blueberries are Lee's favorite. I decided to throw them all together and add a crisp topping and see what happened.
Blue Peach Melba Crisp
4 VERY large peaches or 5 or 6 regular sized peaches
1 Tablespoon lemon juice
1 cup raspberries
1/2 cup blueberries
1/4 cup sugar
2 teaspoons vanilla
3/4 cup oatmeal
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
6 Tablespoons butter
Heat the oven to 350°. Butter an 8X8 baking dish. Set aside.
Peel and slice the peaches. Place them in a medium bowl and stir in the lemon juice to keep them from browning. Mix in the sugar and vanilla.
Gently add in the raspberries and blueberries, stir and add to the baking dish.
In a medium bowl mix the oatmeal, flour, brown sugar, cinnamon and salt.
Cut in the butter until well blended. Spread the mixture over the fruit. Bake for 30 minutes.
This is a delicious dessert. The raspberries dissolved completely and made a wonderful raspberry sauce surrounding the peaches. The blueberries didn't dissolve, but became little pockets of blueberry juice that burst in my mouth.
The crisp would have been delicious with a large scoop of vanilla ice cream. Sadly, I didn't have any ice cream. Don't you hate it when your resistance to temptation works when you are in the freezer aisle? I did have some Cool Whip, though, and it added a nice touch of creamy goodness.