Post by Elyse May
Today's Meatless Monday recipe, Blueberry Peach Almond Crisp, is a delicious fall dessert. Try it with apples or pears in place of the peaches, dried cranberries or cherries in place of the blueberries, and pecans in place of almonds. From Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.
Ingredients
Almond Topping
1/3 cup all-purpose flour
¼ cup packed brown sugar
¼ teaspoon salt
2 tablespoons chilled butter, cut into chunks
1/3 cup oats
3 tablespoons sliced almonds
Blueberry Peach Filling
2 cups ripe peaches, chopped
2 cups fresh blueberries
2 tablespoons cornstarch
2 tablespoons packed brown sugar
¼ cup orange juice
1 teaspoon powdered ginger
Directions
1. To prepare topping, put the flour, brown sugar and salt into a medium bowl and stir with a fork. (Note: Topping can also be made by pulsing in a food processor.)
2. Add chilled butter and press into the mixture with the back of the fork until mixture is coarse
3. Stir in oats and almonds. Set aside.
4. To prepare filling, combine blueberries and peaches with the other filling ingredients.
5. Spoon into four ramekins or custard cups sprayed with cooking spray.
6. Sprinkle topping over the blueberry peach filling.
7. Bake at 350°F for 15 minutes.
8. Serve warm. Top with vanilla ice cream if desired.
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