Summer Peach & Blueberry Crisp


The fruit and crumble mixtures, pre-assembly.

By Shannon O'Donnell

During my recent trip to Spokane, my Mother-in-law and I took my little boys out to 'Green Bluff' to pick some summer fruit.  Green Bluff, nestled beneath Mt. Spokane, is marked by rolling hills dotted with quaint little u-pick farms...the pastoral winding loop through the country reminds me of the Napa Valley, but with fruit farms instead of wineries providing the fun!

We picked a baker's dozen of delectable, juicy peaches, and somebody suggested that I put them to use with one of Ina Garten's fruit crisp recipes.  Her Barefoot Contessa Cookbook recipe called for raspberries, but I had blueberries on hand so I used them instead.  I also substituted lemon rind/zest for the orange zest, but with great results.  The crumble topping is to DIE for, but I like mine with a bit of kick, so I added cinnamon and nutmeg to Ina's recipe.  Truly divine!


Summer Peach & Blueberry Crisp



*  4 to 5 pounds of firm, ripe peaches (about 10 to 12 large peaches)

*  1 lemon, zested

*  1 1/4 cups white sugar

*  1 cup of light brown sugar, packed

*  1 1/2 cups plus 2 to 3 T of all-purpose flour

*  1/2 pint blueberries

*  1/2 t salt

*  1 cup of oats (quick cooking oatmeal)

*  1/2 pound butter (2 sticks), diced

*  Cinnamon & Nutmeg to taste...I used a total of about 2 t cinnamon and 1 t nutmeg




1)  Preheat the oven to 350°.  Butter the inside of a 13x9" rectangular baking dish.


2)  Immerse peaches in boiling water for 30 seconds, then place in cold water.  Peel peaches (the skins just slid off for me...I peeled them with my hands instead of a paring knife), then slice into thick wedges and place them in a large bowl.  Add the lemon zest, 1/4 cup of the white sugar, 1/2 cup of brown sugar, and 2 T of flour.  Add about a tablespoon of cinnamon and a 1/2 teaspoon of nutmeg.  Toss well.  Gently mix in the blueberries.  Allow mixture to sit a few minutes.  If there is a lot of liquid, add the last tablespoon of flour.  Pour into the baking dish.


3)  For the crumble topping, combine 1 1/2 cups of flour, 1 cup of the white sugar, 1/2 cup of brown sugar, salt, oatmeal, butter, and remaining cinnamon and nutmeg.  Mix with an electric mixer on low speed until evenly mixed and crumbly.  Sprinkle evenly in the baking dish over the top of the fruit mixture.


4)  Bake for about an hour.  Serve warm,  a la mode with vanilla ice cream! 


Serves 10.


Shannon O'Donnell: Rainy Day Cafe


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.

About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

Weather Blogs

Shannon O’Donnell: Rainy Day Cafe

Tasty, Season-Appropriate Recipes

KOMO 4W with Paul Deanno

Western Washington Weather Webcast