The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
DIGITAL EDITION
1 Year / 10 Issues $9.99

PRINT EDITION
A FREE Digital Edition with Print Subscriptions
1 Year / 10 Issues $24.99
Over 72% Off Newsstands

Subscribe to The Local Palate
Subscribe / Manage Send as Gift App Store Google Play
Summer Savings Are Easy

Summer Savings Are Easy

Take a big bite out of summer with savings. Just enter the promo code BUYTLP15 for 15% off a 1-year subscription. Click and buy -- it's that easy!

Subscribe
Newsletter

Blueberry and Peach Granola Crisp

Advertisement

Ingredients

3 ripe peaches, pitted, peeled, and sliced

1 cup fresh blueberries, washed

½ lemon, juiced

1 teaspoon lemon zest

3 tablespoons brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Topping

1 cup granola

2 tablespoons all-purpose flour

2 tablespoons brown sugar

Pinch kosher salt

4 tablespoons cold butter, cubed

Directions

  1. Preheat oven to 375 degrees. Toss the fruit mixture together into a greased cooking pan until evenly combined.
  2. Add the topping ingredients in a mixing bowl, cutting the butter into the dry ingredients until you get a coarse crumble. Spread the topping over the top of the fruit mixture and bake for 30_40 minutes or until browned and crispy. Cool slightly before serving. Serve with vanilla ice cream if desired.
Print Recipe