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
10 Issues of
Print Edition and FREE Digital Edition
FOR $24.99 A YEAR

Subscribe to The Local Palate
Subscribe Send as Gift Customer Service App Store Google Play

Our Gift To You!

60% off a one-year subscription to The Local Palate
plus our beautiful digital edition for FREE!

Offer Expires Soon!

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