Our summer of peachy goodness: Peach Blueberry Crisp

This easy-to-make crisp makes the most of delicious summer peaches and blueberries. Recipe below.

WE ARE CRAZY ABOUT THIS SUMMER’S PEACHES. We keep buying giant boxes of them at Trader Joe’s and doing all sorts of magical things with them, like returning to that cobbler from two weeks ago, and like standing in the backyard and eating them out of hand while watching the bees harvest pollen. And we also are getting some nice fat blueberries.

In search of other ways to use all this bounty, and inspired by our friend Carmen, I decided to try another great American staple, a peach-blueberry crisp.

What makes it a crisp? The topping, which is primarily rolled oats and butter—so nutty and crunchy. (There’s a third variation of species,  the crumble, which has a streusel topping that is often butter, flour, maybe some nuts and brown sugar).

This is a terrific, easy dessert, and it also is a very nice breakfast on a morning when you have a bit of time and want to set apart the day and make yourself feel special.

Also, if you are looking for a way to use peaches in non-desserty ways, please try our Fennel Salad with Peaches and Blueberries, our Campfire cocktail (made with nectarines, but you can substitute peaches),  or this Arugula Salad with Peaches and Goat Cheese. And one of our favorite blogs, Kitchen Riffs, has a Pork and Peach Stir-Fry that we 100% recommend.

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Peach and Blueberry Crisp

This easy-to-make crisp makes the most of delicious summer peaches and blueberries.

Course Breakfast, Dessert

Cuisine American

Servings 6 or so

Equipment

• 8x8 glass baking dish

Ingredients

For the peaches

• 5 – 6 ripe peaches
• 1 cup blueberries
• 1 teaspoon vanilla
• 1/8 teaspoon nutmeg
• 1/4 cup white sugar
• 1 tablespoon cornstarch
• 1-1/2 tablespoons lemon juice

For the crisp

• 2/3 cup rolled oats
• 1/4 cup flour
• 1/4 cup brown sugar
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 2-1/2 tablespoons butter, chopped into bits
• 1 tablespoon lemon juice

Instructions

• Slice the peaches into a medium bowl, then add the blueberries. Sprinkle the white sugar, vanilla, cornstarch, nutmeg and lemon juice on top, then gently stir everything together until it is all evenly coated. To ensure everything was mixed together gently, I just used my hands. Set aside the bowl.
• Butter an 8 x 8 baking dish and preheat oven to 350ºF. In another bowl, mix together the rolled oats, flour, brown sugar, the other 1/8 teaspoon of nutmeg, and the salt. Add the butter and lemon juice and mix together with your hands until everything is uniform.
• Pour the fruit into the baking dish and press down a bit to make the surface relatively even. Top with the rolled oats mix.
• Bake until the topping is golden and the fruit juices are bubbling all around the edge. This will take around 28 minutes, depending on your oven's temperament. Let cool for a bit and serve, with vanilla ice cream or whipped cream, or, as my mom used to say, with nothing but a hungry mouth.