Fruit Bake: Peach and Blueberry Crisp

Growing up in a traditional Southern household meant dessert every night. Yay! Apparently it also meant that I inherited the cholesterol profile of a truck driver. Boo. But dessert is not always a cloyingly sweet cake, here in the South, we’re very fond of fruit. And it’s hot, so we don’t like to fuss in the kitchen too much. Hello Fruit Bake.

Peach and Blueberry Pre-Crisping

Peach and Blueberry Pre-Crisping

Though the original recipe calls for apples, and I’ll share that soon, here’s my favorite rendition, which combines my dad’s recipe from his days in the food division of a large company, and a recipe from Anne Byrn’s inimitable What Can I Bring? Cookbook. The recipe is flexible enough to work with most kinds of fruit.

Employ Help to Pick the Fruit: My Dad and My Eldest

Employ Help to Pick the Fruit: My Dad and My Eldest

Fruit Bake: Peach and Blueberry Crisp Recipe

This dish makes quite a bit, so be prepared to eat it for a while, or make it for a family reunion. Unless you’re a part of my family, at which point the two characters pictured above will consume approximately half of the recipe below.


1 Tablespoon butter
12 to 14 ripe peaches
2 cups fresh blueberries, rinsed and patted dry
3/4 cup sugar
1/2 teaspoon almond extract


3/4 cup all-purpose flour (could easily and deliciously sub 1/4 almond meal in for the same amount of flour)
3/4 cup light brown sugar
1 teaspoon cinnamon
4 Tablespoons butter, cold and chopped into chunks
1 cup old-fashioned rolled oats
1/4 cup finely chopped almonds, walnuts, or pecans

1. Preheat the oven to 375 degrees. Rub a 13 by 9 glass or ceramic baking dish with the 1 Tablespoon of butter and set aside.

2. Rinse, peel, and pit the peaches. (**Highly recommend doing the drop the peaches in boiling water for 2 minutes, fish them out, shock in cold ice water, and then peel method. Google it. Makes the skins fall off. Will change your life.) Cut the peaches into 6 to 8 slices per peach and place in a large bowl. Add the blueberries, sugar, and extract and toss with a wooden spoon. Pour the fruit mixture into the baking dish.

3. For the topping, combine the flour, brown sugar, and cinnamon in a medium sized bowl and stir to combine. Cut the butter in using two knives or a pastry blender (or a few quick pulses in the food processor). Should be mixed but crumbly, not a paste. Add the oats and nuts and toss to combine.  Spread the topping evenly over the fruit.

4. Bake until the topping is golden brown and the filling bubbles, about 40 minutes. Remove from the oven and let cool for 30 minutes before serving. Serve warm with ice cream!

Peach and Blueberry Crisp with Vanilla Ice Cream

Peach and Blueberry Crisp with Vanilla Ice Cream

Are you a fan of crisps, cobblers, and clafoutis? Post a comment, share your favorites!

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Up tomorrow, the Travel Round-Up. Eating on the Road.



Filed under Recipes

3 responses to “Fruit Bake: Peach and Blueberry Crisp

    • The Practical Cook

      Thanks! I just love how peaches and blueberries look together. And this is my eldest’s hands-down favorite dessert.

  1. Pingback: Kitchen Tool Talk: Three (More) of My Favorite Things, Birthday Edition | The Practical Cook

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