Blueberry Peach Crisp
Recipe type: Dessert
Cuisine: Crisp
Adapted from Epicurious
  • Crisp Topping
  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 1 cup chopped pecans
  • ⅔ cup AP flour
  • 1 cup old-fashioned rolled oats
  • generous pinch of salt
  • 6 T (3/4 stick) unsalted butter, melted
  • Filling
  • ½ cup sugar
  • ¼ cup whipping cream
  • 1 lb blueberries, frozen or fresh (I used last summer’s frozen right after picking)
  • 3 lbs peaches, blanched for about 1 minute, dropped in ice water, and then peeled, pitted and sliced into ½ inch slices
  1. Begin by making the crisp topping as it needs to chill. I like to taste a pinch–the oats will not have the right texture, but you can get an idea of whether it is sweet enough for you (or whether it needs more salt). Combine all of the crisp topping ingredients in a medium bowl. Stir until small clumps form. Chill up to 1 day.
  2. When you are ready to bake the crisp, preheat the oven to 375 F. Prepare the peaches as described above. Combine the sugar and cream in a large nonstick skillet. Add the peach slices and cook over medium-high heat until peaches are tender and sugar-cream mixture is reduced almost to glaze, stirring often, about 10 minutes. Because you are still adding the blueberries, the mixture may still be saucy. Turn off the heat and set aside.
  3. Dump the peaches into a 9X12 casserole pan. Mix the blueberries in gently but quickly, trying to avoid breaking the blueberries. Sprinkle the topping over the filling, making sure it covers the whole casserole evenly. Bake until filling bubbles and the topping is golden brown, placing baking sheet under pie to catch any drippings, about 50 minutes. Cool the crisp to room temperature before serving with vanilla ice cream.
Recipe by The Spiced Life at