CSA Week 7 - Peach and Blueberry Crisp
2 cups blueberries
5-6 ripe peaches (about 1.5 lbs)
2 tablespoons bourbon (substitute 1 tablespoon vanilla extract if desired)
1/2 cup sugar
1/4 cup flour
1 cup flour
1/3 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 stick cold unsalted butter (1/4 lb, or 8 tablespoons), cut into small cubes
Preheat your oven to 350 degrees. Bring a medium pot of water to boil over high heat. Add the peaches and let boil for 2-3 minutes. Remove to a medium bowl with ice water to stop them from cooking, or run under cold water until cooled off. Cut the peaches in half and remove the pits and outer skins. Cut each peach into 8 slices (each half into 4 sections) and add to a medium mixing bowl. Add the blueberries, bourbon, sugar, and flour, and mix until the dry ingredients are evenly coating the fruit. Set aside while you make the topping.
In the mixing bowl of a stand mixer, mix the flour, both sugars, cinnamon, and salt until uniform. Add the cold diced butter and mix until the butter is the size of peas and the mixture is holding together in some parts.
Line a baking tray with foil, and place 6 ramekins evenly spaced on the baking sheet. Evenly distribute the fruit filling among the ramekins, making sure to distribute the flour/fruit juices as well. Add an equal amount of topping to each ramekin. The easiest way to do this distribution part (without using a scale and getting all scientific) is to start small in each ramekin and keep adding to each one until all of the fruit and topping are gone.
Place the entire tray in the oven and bake for 40-45 minutes, until the topping is golden brown and the fruit is bubbling around the edges. Let cool for 5-10 minutes, then serve warm, preferably with ice cream on top.
To store- cover each ramekin individually with plastic wrap and store in the fridge for up to a week. To reheat, place in a 350 degree oven for about 10-15 minutes (remove the plastic wrap first!), until bubbling.