Fresh Peach & Blueberry Crisp

wp-1473125944689.jpgI love a dessert that is served warm, a la mode. The warm dessert with the cold ice cream is a combination that’s hard to beat. Enter: this sweet, succulent peach blueberry crisp.

I was driving on my way back to DC from Delaware, and there were countless farm stands along the side of the road, each with a ¬†bounty of fresh produce. It was so wonderful! The prices were on par with those of the grocery store too. I stopped at one and bought tomatoes, zucchini, and these peaches! I ate a few of the peaches on their own (delicious) and decided to use the rest to create this summer treat. I know, summer is ending (where did it go?!) but enjoy it with this juicy peach and blueberry crisp. I made this recipe in a 7-inch cast iron skillet. It’s enough to serve about 4-6 people. I love making crisps because, well, they’re pretty quick to do!¬†

Let’s get to it!

The Filling:
1/4 flour
1/4 granulated sugar
1/2 tsp cinnamon
zest and juice of 1 lemon
1/2 tsp vanilla extract
4 peaches, sliced
1 cup blueberries
The crisp topping:
1/2 cup brown sugar (I used dark brown sugar, but light brown sugar would also work well!)
1/2 cup flour
1/2 cup oats (I used old fashioned, but quick oats would work well too)
1/4 cup cinnamon
1/2 cup (1 stick) butter, melted
Vanilla ice cream or frozen yogurt

1) Preheat your oven to 350 degrees F.
2) In a medium sized bowl, stir together the filling ingredients. Pour them into the cast iron skillet.


(Alternatively, instead of the skillet, you can use a 9×5 inch loaf pan, or an 8×8 inch baking dish. The baking time and thickness will vary slightly but will still cook up and taste fantastic.)
3) For the topping, whisk together the dry ingredients. Then add in the melted butter and stir it all together with a rubber spatula. Press the topping on top of the filling in the skillet.


4) Place the skillet on top of a baking sheet. The crisp will be juicy while it bakes and the baking sheet will catch any bubbly drips instead of them going into your oven and burning. Place baking sheet with the skillet on it into the preheated oven. Bake for about 35 minutes, or until the topping is golden brown and the filling is bubbly.


5) Allow the crisp to cool slightly. If you’re ready to serve it, top it with vanilla ice cream (or in this case, I used frozen yogurt). And dig in!!


You could also use this recipe and adjust it with different fruits. Add in some raspberries, nectarines, apples– you name it! Fruit crisps are so versatile.

What’s your favorite fruit combo??