Peach Blueberry Fruit Crisp

For me, the ultimate summer dessert is a luscious peach and blueberry crisp. The buttery crispy crumbly topping over sweet juicy peaches and tiny sweet and tart wild blueberries. Ah, summer.
The recipe I use is a family recipe, handed down from my grandmother, who always made this crisp with apples, to my Mom, who started making it with summer peaches, to me. At some point I added blueberries to the peaches, a delectable combination.

I made a blueberry peach crisp Saturday which my husband and I devoured. Sunday, at my husband's urging, I made another crisp to take to my parents' for dinner. We had plenty of wild blueberries we had gathered near our cabin, but had only one peach left, not nearly enough! But we had three Black Velvet apricots (a plum-apricot hybrid), so I used them with the blueberries. The result? Delicious! Blackberries are also wonderful with the peaches. Sometimes I go wild and make a blackberry-blueberry-peach crisp. In the autumn, pears are amazing in it, and of course, apples are classic. The point is, you can have fun with fruit choices and combinations and chances are it will work.

This recipe differs from most crisp recipes-in fact, from any crisp recipe I've come across-in that it uses egg to bind the dry ingredients, while butter is melted and drizzled over top.
I've updated the recipe to make a grain-free version, which tastes surprisingly like the traditional version. Both versions are given below.

Original Recipe:

2 c. fruit, sliced if applicable

1 c. sifted flour

1/2-1 c. sugar (depending on sweetness of fruit)

1 t. baking powder

3/4 t. salt

1 egg, unbeated

1/3 c. butter, melted and cooled

1/2 t. cinnamon

Place the fruit in a 6 x 10" pan

Mix rest of ingredients, except butter and cinnamon, until crumbly. Spread over fruit.

Pour the butter over top and sprinkle with cinnamon.
Bake at 425 for 20-30 minutes, until top is                                                                                                golden brown. Cool on a rack.                                                             

    

               

Grain-free Version:

2 c. fruit - I used 2 good-sized peeled and sliced peaches and about a cup of blueberries.

3/4 c. almond flour

2 T. coconut flour

2 T. arrowroot starch

1/4 c. raw sugar

1 t. baking powder

3/4 t. salt

1 egg

1/3 c. butter, melted and cooled

1/2 t. cinnamon

Place fruit in a 6 x 10" pan.

Mix rest of ingredients, except butter and cinnamon, until crumbly (I use a fork). Spread over the fruit. Pour the butter over top and sprinkle with cinnamon.

Bake at 400 for about 20 minutes, until top is golden brown.

Cool on rack. Enjoy!