An American Summer

Posted by on Jul 31, 2013 in Desserts | 2 comments

An American Summer

I love fruit crisps—especially Apple and Fresh Cranberry Crisp when summer shuts down and the fragrance of the kitchen is warmed up by cinnamon, ginger, and cloves.








Stop me there… Summer screams for fresh fruit crumbles, cobblers, and crisps.

Plump blueberries and the sweet goodness of ripe juicy summer peaches are happening now!








The fruit is the star but the texture and crunch of the topping is my weakness as it cools.








Sweeten up the peaches with sugar; add lemon to brighten; a touch of cinnamon, nutmeg, and cloves to warm it up.








Stir in the blueberries.








Tumble the fruit into a buttered baking dish.








In the same bowl (no need to wash) combine the flour, oats, and sugar.








The apples and cranberries call for walnuts; but peaches say, "I'll take pecans please."








Bring the topping together with melted butter.








Cover the fruit with the whole wheat flour and oat mixture which makes this a breakfast food.








The bubbling dessert isn't fancy but simplicity is the hallmark of summer sweets—and you will gobble it up before a turkey does.








Peach and Blueberry Crisp.

Serve it with a scoop of ice cream and hope someone like me hasn't picked off all the topping.

Peach and Blueberry Crisp


  • 2 1/2 pounds fresh peaches, peeled and sliced (6-8 large peaches)
  • 1 Tablespoon fresh lemon juice
  • ½ pint (6 ounces) fresh blueberries
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon each nutmeg and cloves
  • Pinch of salt
  • ¼ cup whole wheat flour, divided use
  • 2 Tablespoons dark brown sugar
  • ¾ cup old-fashioned oats
  • ½ cup pecans, chopped
  • ¼ cup butter, melted


  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the peaches, lemon juice, blueberries, sugar, spices, salt and 1 tablespoon of the flour. Place the fruit mixture in a buttered baking dish.
  3. In the same bowl, combine the remaining flour, brown sugar, oats, and pecans. Stir in the melted butter and mix the ingredients with a fork until crumbly. Sprinkle the oat mixture over the fruit.
  4. Bake the crisp for 30-35 minutes or until the fruit is bubbling and the crisp is lightly browned.
  5. Serves 6-8
  6. © Copyright 2013 Peggy Barrett Lunde
  7. All Rights Reserved

xo coco


  1. 7-31-2013

    Thanks Peggy for the recipe. I love fruit crisps and cobblers as well. Another great and easy one to add to my collection.

  2. 8-1-2013

    I love fruit crisps too! stone fruits have been $1 a lb at the farmer’s market recently! Strawberries have as well. I made a strawberry- peach crisp last week using a Food Network 5 star rated recipe and have to say I was disappointed. I do not think strawberries belong in a crisp! The recipe also called for arrowroot, which I did not have (and need to get), so I used corn flour in its place, which I also think affected the final result. I will have to try your recipe soon!

Leave a Reply

Your email address will not be published. Required fields are marked *