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Peach and Blueberry Crisp

Peach and Blueberry Crisp

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Can Be Prepared Ahead, Casual, Fast and Easy, Vegetarian

Very easy and very crowd pleasing!

Active Time: 30 minutes
Start to Finish: 1 hour


  • 2 1/2 dry pints blueberries (approximately 1 1/2 cups)
  • 4 ripe peaches, chopped into a medium dice
  • 1/2 cup granulated sugar
  • 3 Tbsp cornstarch
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 4 Tbsp fresh lemon juice
  • 1 cup light brown sugar
  • 1 cup rolled "old fashioned" oats
  • 1/2 cup all-purpose flour
  • 1 stick unsalted butter, softened
  • 1 gallon vanilla ice cream


Preheat oven to 375 degrees.

Mix together all filling ingredients until fully combined. There should be a coating on all of the fruit. Pour the combined mixture into a baking pan or casserole dish.

Combine all of the topping ingredients, stirring until the butter is well combined with the remaining ingredients. The result will be crumbly.

Sprinkle the topping evenly over the fruit so that the fruit is covered. Don't feel like you have to use all of the topping.

Bake until the filling is bubbling and the topping is brown, approximately 30 minutes. You may need to increase the temperature of the oven for the last few minutes if the topping is not browning.

Serve warm with a scoop of vanilla ice cream.


This is an extremely easy dessert that can be prepared ahead (just follow all instructions before baking and store the dish in the refrigerator until ready to bake).

For even baking, try to make the peaches approximately the size of the blueberries or a little bigger.

Breyers French Vanilla ice cream is my all-time favorite, but any vanilla will do.

You can make this with different kinds of fruit but maybe sure you combine one berry with another fruit that will hold up to the heat (like apricots, figs, etc.). The berries tend to melt in the heat.

This recipe appears in the following parties:

Fall Barbecue
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recipe type



The Chopping Block



serving size

1 large scoop




Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im

Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.