There are so many options for summertime desserts. I try to use fresh fruits in desserts throughout the summer season and often look for combinations that will work well together. Some fruits just naturally complement each other, like blueberries and peaches, for example. Together, they make a fabulous Peach Blueberry Crisp!
We eagerly await the arrival of the peaches from the Niagara region as this is not a fruit commonly grown on PEI (though I know of one farmer who has been testing them with our growing season and did have some crop in 2017).
I live not far from a high bush blueberry u-pick and, in August, we have a steady diet of these lovely berries.
After I have had lots of the peaches and berries on their own, I tend to start looking for other ways in which to use them.
For this dessert, I have combined the blueberries with the peaches to create this lovely summer crisp dessert. Much as I love the traditional apple crisp (click here for my recipe), I have to say that I think this one might just edge out the apple crisp for my favorite. The peach and blueberry flavours work very well together. In order to keep the color of the filling from being too dark, I use peaches as the predominant fruit and a much lesser amount of the blueberries as the secondary fruit to tease the tastebuds.
Use peaches that are fully ripe. They will be easier to peel and slice if they are dipped into hot water then immediately into ice cold water. Slice the peaches into wedges about ½” – ¾” thick. You want to see lovely identifiable slices of peaches in the filling for presentation.
I like the use of the high bush blueberries in this dessert because they are large enough that they give a real flavour burst when they meet the palate.
I use cornstarch for the filling thickener instead of flour. I find, especially for light-colored fruits, the cornstarch will allow for a more clear/transparent filling than will flour which will sometimes create a more murky or cloudy filling. In my view, the cornstarch renders a more silky textured filling. The addition of some cinnamon and nutmeg makes this a very aromatic dessert. It smells simply divine when it is baking!
The streusel topping is easy to make and just takes standard pantry ingredients. Chopped pecans can be added to the topping but they are optional.
This dessert can be made in either a baking pan or a casserole that has an 8-cup capacity as this will allow the crisp to cook evenly and, hopefully, not bubble out during baking. I do, however, place a foil-lined baking sheet either directly under the baking pan(s) or on the rack below to catch any drips that may occur during baking.
This dessert can be made in individual oven-safe baking dishes as well.
I often serve this dessert plain but it can be dressed up with a dollop of whipped cream or a scoop of vanilla ice cream.
[Printable recipe follows at end of posting]
Peach and Blueberry Crisp
Ingredients:
Streusel Topping:
¾ cup all-purpose flour (to make it gluten-free, use an equal amount of gluten-free 1-to-1 baking flour)
¾ cup light brown sugar
¾ cup quick rolled oats (to make it gluten-free, use the small-flake gluten-free rolled oats)
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
½ cup cold butter (no substitutes)
1/3 cup chopped pecans (optional)
Filling:
2 lbs fresh peaches
1 cup high bush blueberries
1½ tbsp lemon juice
½ tsp vanilla
2 tbsp light brown sugar
2 tbsp granulated sugar
3 tbsp cornstarch
¾ tsp cinnamon
Pinch nutmeg
Pinch salt
Method:
Streusal Topping:
In medium-sized bowl, combine, the flour, brown sugar, rolled oats, baking soda, salt, and cinnamon. Mix well. Cut in the cold butter with a pastry blender until mixture is crumbly. Add the chopped pecans if using. Cover and refrigerate until peach and blueberry filling is prepared.
Filling:
Place oven rack in center of oven and preheat oven to 375°F.
Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for apx. 1 – 1½ minutes then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches and slice each peach into wedges ½” – ¾ thick”. This should equal approximately 5 cups cut peaches. Sprinkle peaches with lemon juice and toss gently to coat the peaches. Sprinkle with vanilla. Add the blueberries. Stir gently.
In small bowl, mix the brown and white sugars with the cornstarch, cinnamon, and salt. Mix into the peaches and blueberries, being careful not to break down the peach wedges.
Grease 8-cup capacity casserole dish or baking pan (or 6 – 8 small individual oven-safe serving-sized baking dishes). Transfer filling to baking dish. Sprinkle evenly with the streusel topping.
Bake for approximately 30 minutes or until topping is browned and juices from filling are bubbling. Remove from oven and let crisp stand for 30-35 minutes before serving. Add a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Yield: 6 – 8 servings
Peach and Blueberry Crisp
Ingredients
Streusel Topping:
- ¾ cup all-purpose flour to make it gluten-free, use an equal amount of gluten-free 1-to-1 baking flour
- ¾ cup light brown sugar
- ¾ cup quick rolled oats to make it gluten-free, use the small-flake gluten-free rolled oats
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- ½ cup cold butter no substitutes
- 1/3 cup chopped pecans optional
Filling:
- 2 lbs fresh peaches
- 1 cup high bush blueberries
- 1½ tbsp lemon juice
- ½ tsp vanilla
- 2 tbsp light brown sugar
- 2 tbsp granulated sugar
- 3 tbsp cornstarch
- ¾ tsp cinnamon
- Pinch nutmeg
- Pinch salt
Instructions
Streusal Topping:
-
In medium-sized bowl, combine, the flour, brown sugar, rolled oats, baking soda, salt, and cinnamon. Mix well. Cut in the cold butter with a pastry blender until mixture is crumbly. Add the chopped pecans if using. Cover and refrigerate until peach and blueberry filling is prepared.
Filling:
-
Place oven rack in center of oven and preheat oven to 375°F.
-
Score an “X” about an inch long into the bottom of each peach. Dip peaches in hot water for apx. 1 - 1½ minutes then immediately dip them into a bowl of ice water for 20-30 seconds to shock them and stop them from cooking. Peel peaches and slice each peach into wedges ½” - ¾ thick”. This should equal approximately 5 cups cut peaches. Sprinkle peaches with lemon juice and toss gently to coat the peaches. Sprinkle with vanilla. Add the blueberries. Stir gently.
-
In small bowl, mix the brown and white sugars with the cornstarch, cinnamon, and salt. Mix into the peaches and blueberries, being careful not to break down the peach wedges.
-
Grease 8-cup capacity casserole dish or baking pan (or 6 - 8 small individual oven-safe serving-sized baking dishes). Transfer filling to baking dish. Sprinkle evenly with the streusel topping.
-
Bake for approximately 30 minutes or until topping is browned and juices from filling are bubbling. Remove from oven and let crisp stand for 30-35 minutes before serving. Add a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Recipe Notes
Yield: 6 - 8 servings
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