Sunday, September 21, 2014

Peach Blueberry Crisp (Round Two)

At this point, we're most of the way through September and pumpkins are showing up at the farmers stands. But not too long ago, the summer produce was just on its way out and fresh fruits like peaches and cherries were in dwindling supply. Before the summer ended, I wanted to try a stone fruit cobbler/crisp. Unfortunately, I waited a little too long and cherries were no longer available for a peach-cherry combo so instead, I fell back on an old friend, peach-blueberry instead.

Because blueberries are so juicy and full of antioxidants, the crisp came out a little soupy. Overall, cobblers and crisps are super simple to make. The secret is all in the crust and topping. You can make a denser more doughy crust using Bisquick or shortening or you can make a more oat and streusal topping like you get on Dutch apple pies.

This recipe was torn out of Bon Appetit magazine ages ago and only recently organized into plastic sheet protectors. I got organized over Labor Day and sorted all the haphazardly piled pages into neat sections. My compulsive baker is shining through.

For the body of the crisp, peaches and blueberries are mixed together with sugar and optional spices such as cinnamon and nutmeg. If you prefer a thicker filling, and less juicy, you can add additional corn starch to thicken it up. Next, the topping is created by mixing quick oats, flour, brown sugar and butter together. It's important to make sure the butter is well distributed or you'll end up with pockets of dried topping instead of a nice crust.

After an hour of deep anticipation, the crisp should be done. You can tell by checking if the fruits are soft and the crisp has turned golden brown. This is best served in a bowl and I highly recommend it be served with ice cream.


  • 8 cups sliced stone fruits (peaches, cherries, or blueberries)
  • 1 cup sugar
  • 2 Tbsp. corn starch
  • 1 tsp. grated lemon
  • 2 Tbsp. lemon or orange juice
  • Pinch of salt
  • Optional: pinches of cinnamon, nutmeg or ginger
  • 1 cup of oats divided into 3/4 cups and 1/4 cup
  • 1/2 cup all-purpose flour
  • 1/4 brown sugar (dark brown will add more mollasses flavor but light can be used too)
  •  1/2 tsp. salt
  • 1 stick unsalted butter, cubed
  • Optional: coconut, sliced almonds instead of last 1/4 cup of oats
  1. Preheat the oven to 375. 
  2. Toss the fruits, sugar, corn starch, lemon and juice together in a bowl. And the pinch of salt, that should also be mixed in here.
  3.  Spread the mixture into a baking dish, roughly 1.5 quarts large. If it's smaller, you'll just have a denser crisp.
  4. In a food processor, pulse together the old-fashioned oats, flour, brown sugar and salt until blended.
  5. Add one stick of butter, in cubes, to the food processor mix. Pulse to combine until there are no dry spots.
  6. Transfer the food processor mix to a bowl and add an additional 1/4 cup of oats.
  7. Spread the oat mixture over the fruit in the baking dish.
  8. Bake in the oven for 60-70 minutes or until the top is golden brown.
Note: It might be helpful to place a cookie sheet under the baking dish in the oven in case some fruit juices bubble over the edge. 

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