Some people come home after work or school and have a piece of fruit for a snack; I came home and ate a tomato. I’m not a big fruit person unless it’s in a smoothie, but if you top it with brown sugar and oats, bake it till the fruit oozes and bubbles as the topping gets buttery and crispy; then you have something special.
Pickled peaches are something I’ve come to love. I found a recipe last fall during my canning spree for “Southern Pickled Peaches.” The peaches in this recipe aren’t as tart and vinegary as those canned, but in this crisp it gives a delectable bite to it against the buttery topping.
Thanks to Hannah over at Honey and Jam for the inspiration. Hannah created a pie for July 4th that incorporated a peach and blueberry combination. Now not being a pie person myself I switched out the crust for a crisp topping.
The leftover syrup which the peaches cooked in can be cooked down thicker to make a sweet tart syrup to go over pancakes or ice cream.
- 4 peaches
- 1-2 cups blueberries
- 1 cup water
- cup sugar
- 3 tbsp vinegar
- cup oats
- cup brown sugar
- cup flour
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp cardamom
- cup margarine/butter
- Place water in a decent size pot and bring to a boil. Once boiling, place the peaches into the water and let sit for 30 seconds. Lift out and peel the peaches.
- Dump the water out and bring water, sugar, and vinegar to a boil in the pot. As this mixture is getting set to boil, slice the peaches into thin slices and place into mixture. Bring the mixture off the heat and let sit for 20 minutes.
- Mix the oats, brown sugar, flour, and spices together. Cut in the butter (I just use my fingers) till nice and crumbly.
- Drain the peaches and mix with blueberries in an oven proof container. Cover with the oat mixture and bake at 375F for 25 minutes.