Thimbleanna

Peach and Blueberry Crisp

Peach and Blueberry Crisp

Topping:
3/4 c. firmly packed brown sugar
3/4 c. all purpose flour
1/2 c. (1 stick) butter, cut into pieces
1 c. old fashioned oats
3/4 c. chopped toasted pecans
Fruit:
6 tablespoons sugar
3 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 1/2 lbs. peaches, peeled and cut into wedges
1 1-pint basket blueberries or 2 1/2 cups frozen, thawed

For Topping:
Preheat oven to 350 degrees F. Butter 9 x 13 glass baking dish. Mix sugar and flour in medium bowl. Add butter and rub with fingertips until mixture resembles coarse crumbs. Mix in oats and pecans. (Can be prepared 1 day ahead — cover and refrigerate.)
For Fruit:
Mix sugar, flour, cinnamon, and nutmeg in a large bowl. Add peaches and blueberries and toss to coat. Transfer fruit to prepared dish. Sprinkle topping over the top of the fruit. Bake until topping browns and filling bubbles, about 45 minutes. Cool. Serve with ice cream.

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Peach and Blueberry Crisp

37 Comments / Recipes / October 26, 2011

It’s tiiii-iiiime! It’s fall quilt market time and I’m almost ready to go. Kellie is already in Houston — I spoke with her this morning and it was so fun to hear that Australian accent again — I can’t wait to get there. I’m really sad that Jan won’t be joining us this fall — but she has a fabulous excuse. She and her family are in London for a few months! Lucky Ducks! That means Kellie will be bringing us a new Australian partner, so it’s all very exciting. There will be a full report when I get back. ;-D

I’m leaving tomorrow, and as usual, I won’t blog while I’m at market. Instead, it’s been awhile since we’ve played recipe roulette, so I’ll leave you with one of my favorite recipes. I got this recipe several years ago from a friend in my old book group and it’s delicious. Since it’s fall, you could just as easily substitute apples for the peaches. And don’t worry about the sugar and butter — it has blueberries and pecans (superfoods) so they cancel each other out (ha!).

Peach and Blueberry Crisp

Peach and Blueberry Crisp

Topping:
3/4 c. firmly packed brown sugar
3/4 c. all purpose flour
1/2 c. (1 stick) butter, cut into pieces
1 c. old fashioned oats
3/4 c. chopped toasted pecans
Fruit:
6 tablespoons sugar
3 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 1/2 lbs. peaches, peeled and cut into wedges
1 1-pint basket blueberries or 2 1/2 cups frozen, thawed

Peach and Blueberry Crisp

For Topping:
Preheat oven to 350 degrees F. Butter 9 x 13 glass baking dish. Mix sugar and flour in medium bowl. Add butter and rub with fingertips until mixture resembles coarse crumbs. Mix in oats and pecans. (Can be prepared 1 day ahead — cover and refrigerate.)
For Fruit:
Mix sugar, flour, cinnamon, and nutmeg in a large bowl. Add peaches and blueberries and toss to coat. Transfer fruit to prepared dish. Sprinkle topping over the top of the fruit. Bake until topping browns and filling bubbles, about 45 minutes. Cool. Serve with ice cream.

Enjoy! Be good while I’m gone, and I’ll see you on the other side!

XOXO,
Anna

Edited to add:  Ohmygosh!  I totally forgot to mention — if you’re going to be anywhere near Lehi, Utah on November 18th and 19th, you should check out Pamela’s Cool Quilt Retreat!  She’ll hook you up with food and all the necessities — you can spend all your time SEWING!  You Utah girls get ALL the fun!!!

37 thoughts on “Peach and Blueberry Crisp”

  2. Tammy

    Hey you have fun in Huston take tons of pictures, I won’t be in any this time, I won’t be there

    I will live market through all the pictures from all the blogs

  5. Janet

    I’d like to say Kellie’s new partner was me but alas it’s not. Where has the year gone? It seems like market has rolled around fast.
    Blueberries and peaches are in season here, the crisp looks yummy.

  6. Rachel

    HAVE FUN! (Well, of course you will). I can’t wait to hear about your adventures when you return.

    The cobbler looks delicious. I will bookmark this, but I’ve cut out sugar for a few weeks. It was making me sluggish (and fat, don’t forget fat haha).

  9. Emma (silverpebble)

    Oooh, this looks so like our crumbles. I think they’re cousins! It looks truly delicious Anna. So sorry I haven’t been over more often. It’s a bit crazy busy here. Have a WONDERFUL time at the quilt market. I know how much you love it!

  14. Lisa LeBlanc

    Safe travels..and you know if you and Kellie need any emergency help while you are in Houston, I am just down the freeway from the convention center! Can’t wait to see pictures! Tell Kellie hi from her ‘Texas’ admirer…I love her work.
    Lisa in Texas

  24. Judy

    Looks Yummy! Would you believe 7 of my kids are in Houston this weekend,visiting and having a siblings weekend. Have a wonderful time.

  25. Stacy

    Wow, that crisp recipe sounds terrific. Have fun at the market with your gulls! (It seems like just yesterday you went to market …)

  27. AnyoneCanQuilt

    Have a wonderful time, I know you will! I’ve had a great time reading your blog this morning catching up on my sista. Your kitchen is looking GORGEOUS! I love it all, and your retaining wall is amazing. I can’t believe you kept it secret. I would have spilled the beans complaining about my aching back. xoxo

  28. Debbie

    I kove how your kitchen turned out too! But this recipe looks so good. Can’t stay on my way to the store to peaches!
    Debbie

  29. Isabelle

    Hope you had a lovely time. And as for that wall… I hope you realise that you set FAR too high a standard for the rest of us. Please do a bit of slobbing around to lower the bar a bit.

  36. Dianne

    That looks sooo good! Have fun on your trip! My younger son, his wife and new baby girl are in the process of moving to Dallas. I love Texas!

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