Some sources say a cobbler uses a biscuit-type topping where a "crisp" or a "crumble" uses a streusel-type topping. If that is the case, this recipe qualifies as a crisp. But terminology varies from region to region, so both names are in the title for searching purposes. But it doesn't really matter what it's called--the whole concept of sweet, thickened fruit juice bubbling up through a crispy topping (ultimately with a scoop of vanilla ice cream) is one of the best desserts ever. So easy and SOOO delicious! And in this recipe the Ultra Gel® thickens the peach juices as they are released, so no messy boil-over. And the topping stays crisp because the filling is already thick when baking takes place. Lovely and glossy. . Tastes as good as it looks!
- 5 c. peeled, sliced ripe peaches
- 2 c. blueberries (frozen are ok)
- 2 T. lemon juice (bottled is ok)
- 1 c. sugar (add 1/4 cup more if peaches are tart)
- 1/2 c. Ultra Gel® (www.carnetfoods.com or Amazon-search "Ultra Gel Super Sale" for best prices
- 1 c. quick oats
- 1 c. flour
- 1 c. brown sugar (firmly packed)
- 1/4 t. baking powder
- 1/4 t. baking soda
- 1/2 c. butter, melted
- For the filling: Combine the peaches with the blueberries if desired. If not, use 7 c. peaches. Add the lemon juice and stir gently. Combine the sugar with the Ultra Gel and mix, then add to the peach mixture, mixing lightly to combine.
- Turn the fruit into a 9x13" baking dish. (It will start to thicken.)
- Combine the quick oats, flour, brown sugar and melted butter and mix lightly until well combined. Sprinkle it on top of the fruit filling.
- Bake at 350 degrees for about 45 minutes or until thickened juice bubbles around the outsides and through the topping.
- Serve warm.