If you’re going to your local blueberry patch, or making a stop road-side stand for blueberries and peaches on your way to the cottage, pick up some of the season’s best for this classic blueberry-peach crisp. It just may become an essential August tradition.
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Blueberry-peach crisp
This is an absolute favourite cottage dessert, and the only chore is peeling the peaches (but you can make that simple too with the Tip, below). Serve hot or warm with a generous dollop of whipped cream, ice cream, or crème fraîche. Serves 6 (4 in some families).
Ingredients
- 1 cup blueberries
- 3 cups peaches peeled and sliced (see Tip below)
- rind of ½ lemon grated
- 2 tbsp fresh lemon juice
- ½ tsp ground ginger
- ½ tsp cinnamon
- ¼ cup sugar
Pecan Crisp Topping
- ½ cup flour
- ½ cup brown sugar
- pinch salt
- ½ tsp cinnamon
- ½ cup chilled butter
- 1 cup pecans chopped
Instructions
- Toss all ingredients except those for the Pecan Crisp Topping, and place in a lightly buttered 6-cup baking dish, about 8” square.
- To make the topping, combine flour, sugar, salt, and cinnamon in a large bowl and cut in the butter until mixture forms coarse crumbs. Add pecans to mixture and toss together.
- Cover prepared crisp with topping and bake at 375°F for about 40 minutes.
Notes
TIP To easily peel ripe peaches, cut an X in the bottom of each fruit, and drop them, one at a time, into boiling water for 30 seconds. Then immediately plunge them into chilled water for a few seconds and slip off skins.
Recipe originally published in the July/August 1994 issue of Cottage Life.
Tried this recipe?Let us know how it was!
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