Blueberry Peach Crisp and Flapjacks

I was leisurely flipping through Bon Appetit when I saw a recipe for British flapjacks (a granola bar cookie).

The recipe looked yummy, but I flipped through my cookbooks and found another recipe that was nearly identical, but called for half the butter (I used 2 ounces of Earth Balance margarine). The total amount of sweetener was the same, but instead of calling for 4 ounces of brown sugar and 2 ounces of golden syrup, it called for 4 ounces of golden syrup and 2 ounces of brown sugar. After you melt together the 2 ounces margarine, 4 ounces syrup, and 2 ounces brown sugar, you need to mix in oats (8 ounces). The whole mixture bakes for about a half hour at 350 degrees.

The resulting cookies were delicious, but very crumbly. When I decided to make a peach blueberry crisp, I used the loose crumbs as a topping (maybe a third to half the whole bar cookie recipe), along with some sliced almonds and unsweetened coconut.

The filling was loosely based on a pie filling from Bubby’s Homemade Pies. Two pounds of sliced peaches, 1 1/2 cups of blueberries, 3/4 cup brown sugar, 1/4 cup flour, a drop of almond extract, a sprinkle of cinnamon, and dash of cardamom and the tiniest speck of cloves. The whole thing bakes for about an hour at 350 degrees. Pull it out before the topping gets too brown.

The flapjacks made a stupendous topping for the fruit crisp.

Bonus: the flapjack recipe comes from The Book of National Trust Recipes. It is attributed to the Treasurer’s’ House in York, which has a great ghost story associated with it. DH loves ghost stories, and this one is a real pip.

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