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5.0 from 15 votes

Peach and Blueberry Crisp

A simple seasonal dessert recipe with peaches and blueberries, inspired by the San Francisco Ferry Plaza Farmer's Market. Kosher, Dairy.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 310 kcal
Course: Dessert
Cuisine: American

Ingredients

Topping Ingredients
  • 3/4 cup unbleached all purpose flour
  • 1/3 cup packed dark brown sugar
  • 1 tablespoon sugar
  • Pinch salt
  • Pinch cinnamon
  • 1/2 cup chopped toasted pecans, almonds or walnuts (I used pecans)
  • 6 tablespoons chilled unsalted butter cut into 1-inch pieces
Filling Ingredients
  • 4 large ripe peaches, pitted and sliced into 12-14 pieces each
  • 1 pint ripe blueberries
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons minute tapioca (you may substitute an equal amount of chia seeds)
  • Several drops aged balsamic vinegar or fresh lemon juice (I used a honey orange balsamic)
  • Vanilla ice cream or crème fraîche for serving

Instructions

    Cup of Yum
  1. Place a rack in the middle of your oven and preheat to 375 degrees F. In a food processor, combine the first 5 topping ingredients - flour, brown sugar, sugar, salt, and cinnamon. Pulse a few times till ingredients are blended. Add nuts and unsalted butter to the processor. Continue to pulse till the mixture is combined and crumbly. Do not over-process-- you want some texture to the nuts and bits of butter in the mix. If you don't have a processor, you can instead mix the dry ingredients in a bowl, then add the butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly texture forms.
  2. To make the filling, combine all ingredients in a large bowl and stir gently till combined. Let the mixture stand for 15 minutes.
  3. Pour filling mixture into your baking dish and spread it in an even layer.
  4. Sprinkle the topping evenly over the top of the fruit filling. Place the baking dish on a cookie sheet - this will catch any overflow of fruit juice in the oven.
  5. Put the crisp and cookie sheet in the oven and let it bake for 50-60 minutes, turning once during baking, till the crisp is lightly browned and the fruit filling is bubbling.Remove the crisp from the oven and allow to cool for at least 15 minutes before serving. Serve the crisp warm topped with vanilla ice cream or crème fraîche.
  6. Store any leftover crisp in the refrigerator. Reheat before serving.

Notes

  • You will also need: Food processor (optional), shallow 2 quart ceramic or glass baking dish or gratin, cookie sheet

Nutrition Information

Calories 310kcal (16%) Carbohydrates 46g (15%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 22mg (7%) Sodium 6mg (0%) Potassium 249mg (7%) Fiber 3g (12%) Sugar 29g (58%) Vitamin A 545IU (11%) Vitamin C 10.7mg (12%) Calcium 30mg (3%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 310

% Daily Value*

Calories 310kcal 16%
Carbohydrates 46g 15%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 6mg 0%
Potassium 249mg 5%
Fiber 3g 12%
Sugar 29g 58%
Vitamin A 545IU 11%
Vitamin C 10.7mg 12%
Calcium 30mg 3%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.