Blueberry Peach Oatmeal Streusel Crisp
Total Time: 1 hour
Servings: 6
Fruit crisps are a quintessential dessert for any season. Many of us have fond memories of a spring strawberry rhubarb or a fall pear crisp from our youth. The warm spices of cardamon and cinnamon complement the sweet fruit. With the tart jammy fruit congealing below the buttery oatmeal and almond crispy crust, you can’t go wrong. Try it à la Mode, topped it off with some vanilla bean ice cream. The warmth of the fruit will melt the ice cream creating a creme anglaise pool around your crumble. Maybe the reason why fruit crumbles are so popular is because they are entirely customizable and their ingredients are minimal. It’s best to use seasonal fruit that’s about to go soft, and you can make one without a recipe. Once you understand the basics of making a crisp streusel topping, you can use literally use any fruit to make the filling: simply wing it!
Ingredients
Oatmeal Streusel Crips Layer
1/2 cup brown sugar
1/4 cup granulate sugar
1 1/2 sticks of unsalted butter room temp
1/2 teaspoon salt
1 egg yolk
3/4 cup gluten free rolled oats (not quick oats)
3/4 cup almond flour
Fruit layer
2 lbs of fresh peaches sliced
1 lb of fresh blueberries
1/2-3/4 cup of granulated sugar (Add more or less depending on sweetness of fruit)
2 tablespoon corn starch
2 teaspoon ground cinnamon
1 teaspoons ground cardamon
Juice from 1/2 a lemon
Preparation
Butter a couple small 5” or one large 9” ceramic or pyrex pan.
Make the streusel. Mix sugar, brown sugar, room temp butter, egg yolk, and salt in a bowl until everything is well incorporated.
Mix in the rolled oats and almond flour. It’s best to do this part by hand so you can crumble the pieces between your fingers into small chunks. Place this in the fridge to chill while you make the fruit layer.
Preheat oven to 350 degrees celsius.
In a large bowl add fruit, 1/2 cup of sugar (add more if fruit isn’t sweet enough), corn starch, cinnamon, cardamon, and lemon juice. Carefully toss so you don’t break up the fruit.
Place the fruit in the buttered pans.
Cover with the streusel topping.
Place on a rimmed baking pan, you will likely have some spill over while baking. The fruit gets very bubbly.
Bake for 45 minutes to an hour. .
Bake time will depend on oven and fruit. If the fruit juice becomes clear and gel-like and bubbles aggressively around the edges, it means its ready. If it’s still cloudy, it means the starch hasn’t fully cooked.
Let the crips cool slightly for about 10 minutes and for the fruit layer to set before serving. Nobody wants molten hot fruit in their mouths. Enjoy!