“Keep it simple, stupid”: Blueberry Peach Crisp

Posted on July 25, 2012


This is the real taste of summer, baby. I went wandering in search of other finer versions; how could I? How could I mess around and stray from something so lucious and beautifully delectable? (And easy, which is quite important in these busy days I am living through!)

(Side Note: There was a nice play on the border of savory and sweet I did last week–a peach, plum, corn crisp with smoked salt–try it at home!)

Preheat oven to 350.

Grease 9 by 9 pan (preferably glass)

Line pan with 1 pint farm fresh blueberries.

Spread a layer of sun-ripe peaches on top, approximately 4-7 depending on how big they are.

For topping, cut 1/3 cold butter into a bowl containing 1/2 c flour, 1/3 c brown sugar, 1/2 c oats (or so). Can also add flax seed etc here…as desired. But keep it simple.

Dump topping over fruit, and put it in the oven. If all this took you longer than 4.5 minutes, then you must have been…watching an episode of Modern Family…in which case, go ahead and enjoy that later, with your crisped crisp. Just sayin.

The time of cooking depends on two things; one, your oven, and two, how hungry you are for this crisp.

All joking aside, keep an eye on it until brown crust and bubbling fruit assure you it is ready to meet it’s maker. Certainly no more than 30 minutes unless there is something really really wrong with your oven.

Serve warm, topped with, of course, peach icecream. For more inspiration on that front; see here!

For an ultimate experience, pair with a nice Savignon blanc or Riesling.

Posted in: Wine Pairings