This recipe actually started out as Pear & Cranberry Crisp that I found in the Shape (Nov. 2007) magazine. No pears or cranberries on hand, but I always have frozen peaches and blueberries on hand for smoothies. So…I modified, as usual! Let’s just say – it turned out awesome & both of us LOVED it! It doesn’t make very much, though, so feel free to double or triple the recipe based on how much you & yours will eat!
1/2 cup old-fashioned oats
3 Tbs. light brown sugar
1/2 tsp. cinnamon
1 Tbs. butter
1 Tbs. honey
2 Tbs. canola oil (I used olive)
2 Tbs. whole-wheat flour
2 pounds peaches (or fresh pears)
1 cup blueberries (or fresh cranberries)
1 Tbs. lemon juice (I didn’t have….)
1 Tbs. crystallized ginger, finely chopped (I didn’t have any…)
1 Tbs. light brown sugar
1 tsp. whole-wheat flour
Preheat oven to 350. Spray an 8-inch baking dish with cooking spray.
In a medium mixing bowl, combine topping ingredients; mix with a fork until crumbly. Set aside.
For the filling, combine the peaches, blueberries and lemon juice in a large bowl. Add the ginger, sugar, and flour and toss to combine. Transfer the pear mixture to the prepared baking dish and top with crumb mixture. Bake for 35 to 40 minutes until the filling is bubbly and the topping is a golden brown. Cool for at least 15 minutes before serving.