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Individual Peach and Blueberry Crisps a la Mode

Celebrate summer fruit in a sweet crisp topped with cold ice cream.

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Yield: 4 individual crisps

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Active Time: 30 minutes
Start to Finish: 1 hour, 10 minutes

For this recipe you’ll need:

For the filling:
1 1/2 cups blueberries
2 ripe peaches, cut into medium dice
1/4 cup granulated sugar
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch salt
2 tablespoons lemon juice

For the crisp topping:
1/2 cup brown sugar
2/3 cup rolled (“old-fashioned”) oats
2/3 cup all-purpose flour
6 tablespoons cold butter, cut into small pieces
Pinch fine sea salt

Vanilla ice cream

Preheat the oven to 400°. Butter 4 ramekins and set aside.
In a medium-size bowl mix together the blueberries, peaches, sugar, cornstarch, cinnamon, ginger, salt and lemon juice. Spoon into the prepared ramekins.
To make the crisp topping, in a medium-size bowl mix together the brown sugar, oats, flour and salt. Using a pastry blender, cut the butter into the dry ingredients until the mixture is moist but still crumbly.
Sprinkle the topping evenly over the fruit.
Bake on a parchment-lined sheet tray until the filling is bubbly and top is brown, about 30 minutes. Serve warm or at room temperature with ice cream.