Peach and Blueberry Crisp

Oh summertime, how delectable your fruits are.  Peach season is in full swing in these parts and I may have gotten a bit carried away when picking last week and ended up with way more peaches than I knew what to do with.  That’s a lie, I totally knew what to do:  devour them!  They were fantastic!  While I haven’t done much cooking with peaches before, I did try making this delicious crisp.  This was a wonderful combination of in-season fruit.  Everything about it is delicious.  The crisp, is sweet and chewy, the peaches get buttery soft, the blueberries are little bursts of flavor.  There’s just a hint of cinnamon which adds a great warm taste, but isn’t overwhelming.  It’s really fantastic, and with a dollop of Greek yogurt it totally counts as a breakfast food.  Or be traditional and serve with a scoop of vanilla ice cream.  Just make sure you enjoy the fruits of the season!

Peach and Blueberry CrispPeach and Blueberry Crisp (A Seat at the Table)

Serves 6

Adapted from Brown Eyed Baker

  • 2 lbs (about 8-9) fresh peaches, peeled, pitted and cut into wedges
  • 2 Tbsp granulated sugar
  • 1 1/4 tsp cornstarch
  • 1/2 lemon, juiced
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 heaping cup blueberries

Toss the peaches with sugar and set in a colander over a bowl to collect the juice.  Let sit for about 30 minutes, while you make the topping.  In a small bowl, whisk together about 1/4 cup drained peach juice, cornstarch, lemon juice, cinnamon and salt.  In a bowl, mix together the peach slices, juice mixture and blueberries.  Pour into a 2-quart baking dish (9×13 would probably be sufficient).

Preheat oven to 350°F.

Topping:Peach Blueberry Crisp (A Seat at the Table)

  • 1 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 1/4 cup loosely packed light brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 6 Tbsp unsalted butter, softened and cut in pieces

Whisk together the dry ingredients.  Add vanilla and butter and use a pastry cutter or your clean hands to blend in the flour mixture until crumbly.  Spread mixture on a baking sheet lined with parchment paper and bake for about 20 minutes, or until lightly browned and firm to the touch.  Then lower the oven rack and increase oven temperature to 375°F.

Carefully transfer the toasted topping to the peach-blueberry mixture, spreading in an even layer and pressing down slightly.  Sprinkle with sugar and bake for about 30 minutes, until golden and bubbly.  Cool for about 15 minutes on a wire rack before serving.

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One response

  1. A Seat At The Table never ceases to surprise and delight!

    The overall dish, the photographs and even the descriptions leave me hungry and wanting to quit my day job so I can cook up all of your recipes!

    I am curious- who is the primary benefactor of all of your culinary delights?!

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