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Georgia Blueberry and Peach Crisp with Vanilla

Hugh Acheson created this delicous dessert for morning show, CBS This Morning: Saturday.  Watch Chef Acheson talk about this here.
  • 1 cups peeled and pitted peaches
  • 2 cups Georgia blueberries
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 fresh vanilla bean, seeds scrapped and bean shell saved for another use
  • 3/4 cup oats
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons sesame seeds
  • 1/4 cup crushed shelled pecans
  • 1/4 pound unsalted butter

1. Preheat oven to 375 degrees.

2. In a large mixing bowl, toss the peaches, blueberries, lemon zest, lemon juice, and 1/2 of the vanilla beans. Pour the mixture into a 8x8-inch square baking dish and set aside.

3. Place the sugar, flour, salt, cinnamon, sesame seeds, and pecans in a mixing bowl and cut in the butter using a pastry cutter. Alternately, you can easily accomplish this by pulsing all in a food processor until the butter is well incorporated. Crumble the mixture over the fruit and place the dish in the oven. Cook for approximately 30 minutes or until bubbly and browned.

4. When it is done, remove the crisp from the oven and let cool for 10 minutes. To serve, place a scoop of the crisp into bowls and top with a scoop of vanilla ice cream.


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