It's officially summertime! Drew and I celebrated by heading to downtown Mystic yesterday. We walked around town, admired the historic homes, and sat by the water and sunned ourselves for a while. We ended the night at the Oyster Club with friends for rosé, raw bar, and the best basil-strawberry-pine nut ice cream.
Though fruit crisps can be eaten year-round, there's something special about the first crisp of the summer. Sweet peaches and tart blueberries are buried under a buttery oat topping, with coconut whipped cream to mellow everything out. I used less sugar in the filling than called for, but if you have a sweet tooth, I'd stick with the regular amount listed in the original recipe.
Peach-Blueberry Crisp adapted from Bon Appétit
1/3 cup oat flour
1/4 cup muscobado cane sugar
1/2 teaspoon sea salt
1 cup old-fashioned oats, divided
1/2 cup (1 stick) cold unsalted butter, cut into pieces
Preheat the oven to 375. Pulse flour, sugar, salt, and 3/4 cup oats in a food processor to blend. Add in butter and pulse a few more times, until there are no dry spots in the mixture. Transfer to a bowl and mix in the last 1/4 cup of oats with your hands.
3 peaches, sliced
1 pint blueberries
1/4 cup muscobado cane sugar
2 tablespoons oat flour
2 tablespoons fresh lemon juice
Pinch of salt
Toss peaches and blueberries with sugar, flour, lemon juice, and salt. Transfer mixture to an oval baking dish. Sprinkle the oat topping evenly over the fruit mixture, place oval dish on a baking sheet, and bake until topping is golden brown and the juices are bubbling—about 60 minutes. After baking, allow to cool, then top with whipped cream or ice cream.