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Hi Bold Bakers!
One of my favorite ways to bake boldly is by simply celebrating the ingredients that are in season. During the summer in California I love to highlight the gorgeous stone fruit and berries that fill up the grocery and farmers markets. Inspired by the season, this bright and sweet Peach and Blueberry crisp is a joy to make and such a treat to eat. Topped with an aromatic mixture of pecans, oats and cinnamon then served with vanilla ice cream, this summery peach crisp recipe ticks all the boxes.
How to Make a Crisp
A crisp is actually a very humble dessert but often times the easiest desserts to make wow me the most. A crisp is simply a mixture of fruit topped with a crispy crunchy topping, hence the name “Crisp”. The stars of this crisp are obviously the peaches and blueberries. This is such a winning combination as the peaches are sweet and slightly perfumey and the berries are tart and juicy. While this is my favorite combination of fruit, feel free to get creative and use what is in season near you. To make the filling I toss the sliced peaches and berries with cornstarch, sugar and vanilla. This creates a thick juicy sauce after baking. Next I mix up the crisp topping.
How to Make an Oatmeal Crisp Topping
This classic crisp topping adds loads of texture, crunch and warm totally flavor. Made of rolled oats, sugar, warm cinnamon, rich butter and crunchy pecans you can imagine how irresistible the crunchy edges of this topping are. After dividing the fruit mixture among 4 Good Cook Oven Safe 5 1/2 inch pie dishes, I top each one with a healthy dose of this crisp topping. The flavors are so well paired, pecans, peaches and berries really are best friends. That said, use any nuts you have around. This is more of a method than a recipe. After you make this once I promise you’ll be making all kind of variations all summer long.
The Perfect Single Serve Summer Desserts
After these bake, the peaches are soft and the berries burst making for the sweetest molten fruity filling. The crisp topping is golden brown and full of nutty flavor. While you can make this in one large dish I love to serve it in individual pie dishes. Using my GoodCook Smart Scoop Ice Cream Scoop, I top each crisp with vanilla ice cream and serve immediately. The ice cream melts into the hot crisp, making each bite a bit of creamy fruity crunchy heaven. Enjoy!
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Peach and Blueberry Crisp
Ingredients
Fruit Filling
- 4 cups (1 lb 4 oz/568 g) fresh peaches , sliced
- 1 cup (5 oz/142 g) blueberries , fresh or frozen
- ½ cup (4 oz/115 g) granulated sugar
- 2 ½ tablespoons cornstarch
- 1 ½ teaspoon vanilla extract
- ½ vanilla bean pod , cut open with seeds scraped out (optional)
Crisp Topping
- ¾ cup (3 ¾ oz/105 g) all-purpose flour
- ¾ cup (2 ¼ oz /64 g) rolled oats , roughly chopped
- ½ cup (3 oz/85 g) dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (2 ½ oz/71 g) pecans , finely chopped
- ½ cup (4 oz/115 g) butter , cold and cubed
Instructions
- Preheat the oven to 350°F (180°C).
To Make the Fruit Filling
- In a medium bowl mix together peaches, blueberries, sugar, cornstarch, vanilla extract and vanilla. Set aside.
To Make the Crisp Topping
- In a large bowl, combine flour, oats, brown sugar, cinnamon, salt and pecans.
- Using your fingertips (or a pastry blender), rub in the butter into the dry ingredients until the mixture starts to come together and the lumps of butter are no bigger than the size of a pea.
To Assemble and Bake the Crisp
- Pour the fruit Into a 9 inch (23cm) baking dish and sprinkle the crisp topping evenly over the fruit.
- Bake for about 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
- Allow to cool for 15 minutes, then serve with vanilla ice cream or whipped cream. Cover and store in the fridge for up to 3 days.
Recipe Notes
This recipe will make 1 large crisp to feed 8 people.
If you have any crisp topping left over, label it and freeze it in a zip locked bag for up to 8 weeks.
I have made this twice- once with all peaches and then again last night with all apples. Both times I used almond four in place of the AP to make it GF. So delicious and all my co-worker loved it each time!
The good cook website doesn’t seem to be working. So I’m disappointed not to have the written recipe for this.
Made this today with homemade vanilla ice cream. It wonderful!!
I love this recipe and have made it many times, but now the link to the recipe on the goodcook website has just recently been taken down. Can we please have the written recipe? Kicking myself for not copying and writing it down when I had the chance. I can’t remember. Please help!
I made this just a few weeks ago and wanted to make it again and now the recipe has been taken away from the page. Can you please re-post or provide the written recipe?
I Love your recipes. Every time I try to get a recipe I have to add myself to the site. Then, the recipe is not always available unless I watch the video. Frustrating.
I wish to use my frozen blueberries. I’m guessing I can use them straight from the bag into my baking dish. What adjustments would I need to make? Would there be more liquid as a result of being frozen? Thanks. (Great way to clean out my freezer – ha!)
Just fantastic! I even left the skins of my peaches on – came out fantastic. A summer favorite for sure! Loved the crisp – great flavor! Thanks! You are my favorite! I come to your website for all my baking recipes! You are delight on youtube as well. Stay safe and keep baking!
Hi Gemma,
Can we bake this in a 9″ square pan? Would the cooking time and temperature change?
Also, would we need to leave the frozen fruits in room temperature or defrost them?
I made mine with apples and strawberries. Made the topping with muesli mix, coconut sugar and butter. Instead of ice cream i had custard instead. I used a shop bought vanilla custard powder and added coconut sugar and some lemon extract. When all the flavours came together it tasted so amazing. Thank you Gemma for helping me fall in love with baking again.