How to Cook Peach and Blueberry Crisp

Withrow Farmer's Market had gorgeous Ontario peaches and wild blueberries this weekend! Use whatever's in season and you can't go wrong!

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How to Cook Peach and Blueberry Crisp Recipe
19 Steps
Ingredients
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1
Prepare an ice bath for your peaches.

Prepare an ice bath for your peaches.

2
Bring a pot of water to boil.

Bring a pot of water to boil.

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3
Blanch just one or two peaches at a time.

Blanch just one or two peaches at a time.

4
Just 45 seconds in the boiling water.

Just 45 seconds in the boiling water.

5
Quickly immerse in the ice bath for a few minutes.

Quickly immerse in the ice bath for a few minutes.

6
Once cooled, score the skin with a paring knife.

Once cooled, score the skin with a paring knife.

7
Peeling should be easy.

Peeling should be easy.

8
Easy enough for a child to do.

Easy enough for a child to do.

9
Put brown sugar in a bowl.

Put brown sugar in a bowl.

10
Add your Becel Buttery Taste.

Add your Becel Buttery Taste.

11
Cream together.

Cream together.

12
Add flour.

Add flour.

13
And oats, a little at a time.  The mixture will be crumbly.

And oats, a little at a time. The mixture will be crumbly.

14
Slice peaches into a baking dish.

Slice peaches into a baking dish.

15
Add some wild blueberries.

Add some wild blueberries.

16
Only the freshest will do!

Only the freshest will do!

17
Add crumble mixture on top.  Bake for 40-45 min at 375F.

Add crumble mixture on top. Bake for 40-45 min at 375F.

18
Maybe a few more minutes...this one's extra juicy!

Maybe a few more minutes...this one's extra juicy!

19
Yum!

Yum!

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