Recipe #33: Blueberry Peach Crisp

Can anyone else believe that tomorrow will be the 4th of July?! Tonight I attended Carmel Fest with Ian and my parents. There were a ton of food vendors as well as carnival rides/games and a guitar festival that exhibited music from our last century. It was a lot of fun and I think we would have stayed longer had the heat not taken so much out of us.

But boy was it difficult to breathe in that weather...yet, Ian and I ended up eating a gyro and drinking red wine. Sometimes I wonder what is the matter with us! Anyway, everything was deep fried including the desserts so by the time we left I really wanted something sweet but not soaked in oil. Since it is blueberries season right now I knew I had to buy at least 1 pint. As for the peaches, it seems they may need another month or so to ripen but I found some that were ready to eat tonight.

I got my recipe idea from: http://www.healthyfoodforliving.com/?p=34082. I made several modifications to this recipe; I have been trying to keep all of my recipes under $8.00. Let's just say one of the recommended ingredients in the above recipe would have blown my budget and I would only need about a Tablespoon amount. Totally not worth it in the slightest for me. But I think the alterations I made and the items I had to replace or just completely cut out altogether still made this recipe worthwhile!


Ingredients (fruit filling):

* 3 Ripe Peaches
* 1 Pint of Blueberries
* 1 Tbsp of Lemon Juice
* 1 3/4 cups of Light Blueberry Juice from concentrate
* 2 tsp of Vanilla Flavor
* 1/2 Tbsp of White Flour
* Pinch of Sea Salt





Cooking Directions:

First, preheat the oven to 350 degrees Fahrenheit.

Pit and slice the peaches leaving the skin on (if preferred, remove the skin)

In a large mixing bowl combine the peaches, blueberries, and lemon juice. Pour into a 9 inch pie pan.

Over medium heat pour the blueberry juice into a medium size sauce pan.

Add the flour into the blueberry juice and mix until there are no clumps. Bring to a light boil and then turn the heat to medium low.

Let simmer for roughly 20 minutes, or until the juice is thicker and reduced to about half of the original amount.

Add the sea salt and the vanilla flavor.

Pour over the top of the fruit.

Ingredients (crisp topping):

* 2 cups of Kroger brand Low Fat Granola and Raisins
* 1 1/2 cups of White Flour
* 1/4 tsp of Sea Salt
* 1/4 tsp of Ground Cinnamon
* 1/3 cup of Vegetable Oil
* 1/2 cup of Maple Syrup


Cooking Directions:

Mix together the granola, flour, salt, and cinnamon until fully mixed.

Then add the vegetable oil and maple syrup and stir into the mix.

Pour and then spread over the top of the fruit.

Place a piece of aluminum foil over the top of the baking dish and place into the oven.

Bake for 30 minutes at 350 degrees Fahrenheit.