Sorry chocolate, we’re at it again. This time we headed to the berry patch to pick out the perfect blueberries and peaches for our sweet Saturday treat. This week we’re baking up individual warm Oatmeal Cookie Berry Crisp. Al a mode, of course.
And don’t worry chocolate, you got next!
- 3/4 cup unbleached flour
- 3/4 cup old fashioned oats
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons cold butter – diced
- 1 1/2cup peeled and sliced peaches
- 1 1/2cup blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
Preheat oven to 350°F.
Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a fork to cut in the butter until the mixture forms small crumbs.
Place peaches and blueberries in a large bowl. Toss gently with sugar, lemon, and cornstarch Place 1/2 cup of fruit in the bottom of 4 mini pie dishes.
Pour the crumble over the top and press down slightly to compact.
Bake for 15 minutes. Bake until browned and crunchy on top. Serve warm with cool whip or ice cream and roasted walnuts.
*Recipe inspired by Crazy For Crust