peach & blueberry crisp

photo courtesy of Google images

Um, this might just be the most amazing, delicious, most perfect fall treat :) I dare you NOT to try it!

peach & blueberry crisp
fruit part
4 mondo-size peaches (or 7 regular ones)
1/2 pint blueberries
2 tablespoons corn starch
1/3 cup sugar
1/4 teaspoon cinnamon

topping
1/2 cup room temperature butter
1/2 cup flour
1 cup light brown sugar
1 cup high quality oats
1/4 teaspoon cinnamon

preheat oven to 350 degrees. peel and slice peaches and place into 9x9 inch baking dish. mix corn starch, sugar, and cinnamon (i am not a cinnamon girl so i was hesitant to use any.... but trust me, it makes it) in a separate bowl and toss in with peaches. add blueberries to peaches.

in a mixing bowl, mix thoroughly (best done with your own two hands) the butter, flour, brown sugar, oats, and cinnamon together. cover peaches and blueberries with oat topping.

bake for about 35 minutes or until the crisp topping is a golden brown and the fruit juices are bubbling. then, eat up! (Don't forget the vanilla ice cream).

Blueberry Lemon Muffins

1 3/4 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg, beaten
1/3 cup vegetable or canola oil
3/4 cup milk
1 cup blueberries, fresh or frozen
1 to 2 tsp grated lemon rind
2 Tbs. or more butter, melted
1/4 cup sugar

Preheat oven to 400 degrees. Grease 12 muffin cups or fill with papers. Spoon flour into measuring cups and level with a knife. Put measured flour in a mixing bowl and stir in 1/4 cup sugar, baking powder and salt. Beat egg in a separate bowl with oil and milk. Add flour mixture to egg mixture until just moistened. Fold blueberries and lemon rind gently into batter. Fill prepared muffin cups two thirds full. Bake 20 to 25 minutes, until muffins are done. While still warm invert muffins and dip tops into melted butter and remaining 1/4 cup sugar. Makes 12 muffins.