Cam’s Peach Blueberry Crisp

S: Cam has been a champion blueberry picker and baker this summer and we got to enjoy her work this past weekend during our visit to the lake.  Cam made a different blueberry dessert each night, each one better than the last.  I asked her to share this one that I managed to get some pictures of before we devoured it.  It tastes like summertime – oh so delicious!

C: With a thicket of very productive blueberry bushes in the yard, during the summer it’s all blueberries all the time.  And somehow I’ve become the blueberry baker.

hydrangeasSo as Sally prepared a Low Country Boil for dinner, I asked Joe if he would like a blueberry crisp or a blueberry cobbler, and he opted for the crisp.  I based this peach blueberry crisp on this peach blueberry crisp.

What to buy:

For the filling:

  • 2 peaches, cut into small chunks (the recipe calls for frozen but I used fresh fruit)
  • 4 cups of blueberries
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla

For the crisp topping:

  • 6 tablespoons cold, unsalted butter, chopped into small pieces (I popped it in the freezer while I prepared the filling so it was extra cold)
  • 2/3 cup all-purpose flour
  • 2/3 cup old-fashioned rolled oats
  • 2/3 cup packed light brown sugar
  • 2/3 cup of slivered almonds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

What to do:

  • preheat the oven to 375
  • coat an 8 x 8 baking dish with some extra butter or cooking spray
  • drop the peaches in boiling water for about ten seconds each, remove, peel, and cut into chunks
  • combine the peaches, blueberries, sugar, flour, and vanilla in a big bowl; toss gently
  • pour the filling into the baking dish
  • combine all the topping ingredients and mix with an electric mixer’s paddle attachment, or use two knives, as I did, to cut the butter into the dry ingredients until the mixture is crumbly
  • spoon the topping onto the fruit, covering it well
  • put the baking dish on a foil-covered baking sheet to catch bubbly overflow, and pop everything in the oven for about 40 minutes, or until the filling is bubbling around the edges, and the topping is browned
  • enjoy with ice cream or whipped cream or whatever strikes your fancy!

DSC_0329sausage was for the low country boil, not the crisp…lest you were confused








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