peach ead

Seasonal peach and blueberry crisp

Seasonal peach and blueberry crisp – The peaches and blueberries are at their peak! I had to make a dessert with these juicy, ripe peaches and perfect blueberries. This dish does them justice, I think. I tried a cobbler, but it was too heavy for me, so I made another dessert. It’s a lighter crisp.


peach ead

Ingredients – Seasonal peach and blueberry crisp
4 peaches
1 pint blueberries
1/2 cup sugar plus another 1/2 cup
1/2 cup brown sugar plus 1/4 cup
2 generous TB flour plus 3/4 cup
pinch of sea salt
1/4 tsp cinnamon
1/8 tsp nutmeg ( a pinch)
3/4 cup oatmeal
1 stick butter (cold)

Preheat oven to 350 degrees F. Spray or butter an 8″ x 11″ glass baking dish. Peel peaches, then cut them into slices. Put in a large bowl and add the blueberries. Add 1/2 cup sugar, 1/2 cup brown sugar, 2 TB flour, sea salt, cinnamon and nutmeg. Mix with a wooden spoon. Pour into glass baking dish. In a mixer or with a pastry cutter, combine 1/2 cup sugar, 1/4 cup brown sugar, oatmeal and diced butter. Mix until the butter is the size of small peas. Sprinkle all of mixture over top. Bake for one hour. LET COOL BEFORE SERVING. The sugars will be VERY hot. Serve with vanilla ice cream. Reheat if needed at same temp for 20 minutes.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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