Delicious Peach and Blueberry Crisp – the Perfect Summer Dessert

Ahh…it’s summer. If you couldn’t tell it was summer by the oppressive heat and humidity – then you can tell by the amazing produce that is popping up. My friend Missy’s dad gave us peaches, tomatoes, and green tomatoes – so fun! I was so excited to use the peaches that I instantly had to make a peach and blueberry crisp. So delicious. I used Ina’s recipe as a base for this – really the only changes were less butter and a less flour – oh, and substituting blueberries for raspberries. Because although I love love love raspberry flavor – I hate the seeds! They get stuck in my teeth. Enjoy that visual.

So here’s what you’ll need: 7-8 peaches, pint of blueberries, flour, oatmeal, butter, brown sugar, butter, regular white sugar, lemon and salt.

First things first – let’s talk about peeling peaches. Ina says to drop them into boiling water for 30 seconds – then remove and cool down to easily remove the skin. Yea. That didn’t work for me. I’ve tried that once before as well – and it didn’t work then either. Maybe I’m doing something wrong – although, I don’t know how I could be. So…since that step was a waste – I just took a peeler and peeled the skins off of the peaches. No biggie. When they are super ripe it’s a little messy – but just be careful and it’s not too bad. This is the best peeler in my opinion – mine has lasted me 15 years so far!

Once you peel the peaches, it’s time to slice those little babies up. I sliced mine into ¼” slices. You can go larger if you like…whatever your preference is.

Add the sliced peaches to a large-ish bowl and sprinkle over the zest and juice from 1 lemon. Then sprinkle over ¼ c. of white sugar, ¼ c. of light brown sugar, and 2 T. of flour – mix…but gently mix. Add in the blueberries and toss to coat with the sugar/flour mixture. Yum.

Now it’s time to make the topping: mix 1 c. flour, 1 c. instant oatmeal, ½ c. light brown sugar, ½ c. white sugar, and 1 t. salt until combined. Then dice into small pieces 1 stick of butter (1/2 c. ) and 1 T. butter. Make sure the butter is cold. Ok – dice the butter up into small squares and toss into the dry mixture. I used my hands at this point – but you can use your kitchen aid mixer if you want (I am lazy and didn’t want to clean another bowl) and mix and break up the butter until the butter is in tiny, pea size, pieces.

Add the peach and blueberry mixture to a greased ceramic baking dish – choose one that is about 9×13 with high enough sides. This is the perfect size pan — great for crisps like this — or lasagna!

After you put the fruit in the bottom, simply spread the topping evenly over the top of the fruit. Kind of pack it down to make it nice and even.

Place into a 350 degree oven for 40 – 60 minutes. I know that seems like a giant variation – but it took mine about 55 minutes to cook. You want the top of the crisp to be nice and browned and the fruit on the side of the dish to be bubbling up.

Remove and serve right away, or allow to come to room temperature. Whatever you like. I actually liked it best cold – but I’m weird.

So at first we were going to eat it plain – but then this happened – oh yeah baby – that’s ice cream. Fabulous! Seriously delicious. 

To make this healthier version, substitute traditional butter with coconut oil or a plant-based alternative. Add a touch of cinnamon and nutmeg for an extra burst of flavor. Serve it warm with a scoop of low-fat vanilla yogurt or a dollop of whipped coconut cream for a satisfying and fruity dessert that embraces the season.

Peach and Blueberry Crisp

Recipe by Bookish TableCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Ingredients

• 7-8 peaches

• 1 pint blueberries

• 1 c. plus 2 T. flour, divided

• 1 c. oatmeal

• ¾ c. sugar, divided

• ¾ c. light brown sugar, divided

• 1 t. lemon zest

• 2 T. lemon juice

• 1 t. salt

• 1 stick butter plus 1 T.

Directions

• Preheat oven to 350 degrees.
• Peel and slice the peaches – using a peeler I found to be the easiest. Slice into ¼” slices. You can go larger if you like…whatever your preference is.
• Add the sliced peaches to a large-ish bowl and sprinkle over the zest and juice from 1 lemon. Then sprinkle over ¼ c. of white sugar, ¼ c. of light brown sugar, and 2 T. of flour – mix…but gently mix.
• Add in the blueberries and toss to coat with the sugar/flour mixture. Yum.
• Now it’s time to make the topping: mix 1 c. flour, 1 c. instant oatmeal, ½ c. light brown sugar, ½ c. white sugar, and 1 t. salt until combined. Then dice into small pieces 1 stick of butter (1/4 c. ) and 1 T. butter. Make sure the butter is cold. Ok – dice the butter up into small squares and toss into the dry mixture. I used my hands at this point – but you can use your kitchen aid mixer if you want (I am lazy and didn’t want to clean another bowl) and mix and break up the butter until the butter is in tiny, pea size, pieces.
• Add the peach and blueberry mixture to a greased ceramic baking dish – choose one that is about 9×13 with high enough sides. After you put the fruit in the bottom, simply spread the topping evenly over the top of the fruit. Kind of pack it down to make it nice and even.
• Place into a 350 degree oven for 40 – 60 minutes. I know that seems like a giant variation – but it took mine about 55 minutes to cook. You want the top of the crisp to be nice and browned and the fruit on the side of the dish to be bubbling up. Side note: place baking dish on top of a larger baking dish – just in case of overflow.

Notes

• To make this healthier version, substitute traditional butter with coconut oil or a plant-based alternative. Add a touch of cinnamon and nutmeg for an extra burst of flavor. Serve it warm with a scoop of low-fat vanilla yogurt or a dollop of whipped coconut cream for a satisfying and fruity dessert that embraces the season.