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Tennessee & Alabama CSA

Blueberry Peach Crisp by Gabriel Avila-Mooney

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time:
1 hour
Makes 6-12 servings


For filling:
3 ripe peaches, cut into small bite sized chunks
1 cup fresh blueberries
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 Tbsp vanilla
1 Tbsp crystallized ginger (optional)
1/2 cup sugar

For topping:
1 cup flour (this can easily be made gluten free by using GF flour)
1/2 cup white sugar
1/2 cup brown sugar
Dash of cinnamon and nutmeg to taste
Pinch of salt
1/2 cup cold butter


  1. Preheat oven to 375?F.
  2. Mix ingredients for the filling in a medium bowl and let sit while you mix the topping.
  3. In another bowl mix the flour, sugars, spices and salt until blended.
  4. Cut the cold butter into the mixture in small chunks using a fork or wooden spoon, continue cutting into the mixture until the butter is in peas-sized pieces.
  5. Grease a 9×9 baking pan and add the filling.
  6. Squeeze together chunks of the topping with fingertips and cover filling.
  7. Place on center rack in oven and bake until fruit is bubbling and topping is brown and crisp, about 45-60 minutes.
  8. Remove and let cool 10 minutes.
  9. Serve with ice cream, or just eat it out of the pan.

Source: Blueberry Peach Crisp – Full Circle