Daily Archives: June 22, 2011

Peach and Blueberry Crisp

Absolutely nothing tastes more like summer than a perfectly ripe peach. Let the juices run down my arm and between my fingers in a sticky mess – it’s sweet and floral and heavenly.

Peach season has landed, so I am always looking for ways to use peaches about to become too ripe, but were so cheap at the grocery store that I couldn’t help myself.

Grant recently hosted a big Cabinpalooza at his mountain home in Virginia.

It turned out to be a big foodie fest/drinking fest/fishing contest. With so many fabulous cooks bringing fresh veggies, flowers and fruits straight from their gardens (blog post to come!), I decided to hang back in the wings and focus on dessert.

I made this peach and blueberry crisp. Blueberries add a bit of acidity to the super sweet peaches, and of course the color is fabulous. The crust is always the best part, in my opinion. Nobody was disappointed.

Adapted from Ina Garten.

Peach and Blueberry Crisp


For the fruit:

  • 2 pounds firm, ripe peaches (6 to 8 peaches)
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup fresh blueberries (1/2 pint)

For the crumble:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into baking dish.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a food processor. Pulse until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the baking dish on a sheet pan lined with parchment paper or foil and bake for 50-55 minutes, until the tops are browned and crisp and the juices are bubbly.

Mine didn’t get as browned on top as I desired, so I just broiled it a bit at the end for a nice crust.

Serve warm or at room temperature – goes very well with vanilla ice cream!

Enjoy, friends! xoxo