I must be dreaming about my fruit trees that I am going to plant.  I’m always in the mood for fruit lately.  Luckily for me, my husband made a fruit dessert the other night that was fabulous.  It was a Blueberry Peach Crisp.  I haven’t done a lot with blueberries before, but I really enjoyed them with the bottled peaches from my tree last year.  Brian found the recipe on www.userealbutter.com.

Blueberry Peach Crisp
from Fine Cooking issue #93

• 2 oz. unsalted butter, softened (plus more for pan)

• 3 oz. all-purpose flour

• 1/2 cup light brown sugar, packed

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• 2/3 cup pecans, coarsely chopped

• 3 cups (~1 lb.) blueberries, washed, drained, and room temperature

• 3 medium peaches (~1 lb.), halved, pitted, and sliced 1/2 inch thick

• 1/4 cup granulated sugar

• 3 tbsps cornstarch

• 1/4 tsp freshly ground nutmeg

Place rack in center of oven and preheat to 375°F. Butter a 9-inch square pan (I used my 8-inch pan). For the topping, mix together flour, brown sugar, cinnamon, and 1/8 tsp of salt in a bowl. Work butter into the mixture with fingers until clumpy. Stir in the pecans. In a large bowl, toss the blueberries, peaches, granulated sugar, cornstarch, 1/8 tsp salt, and nutmeg together. Pour the fruit into the pan and level out. Sprinkle the streusel topping over the fruit. Bake for 45-50 minutes until the center is bubbling and the topping has browned. Serve warm.


Another one that I really enjoyed a while ago and need to make again is a Crock Pot Apple Crisp.  I have to thank my friend Tara R. for sharing it with me.    It was super easy!


Butterscotch Apple Crisp

• 6 cups sliced peeled tart apples (about 5 large)

• 3/4 cup packed brown sugar

• 1/2 cup all-purpose flour

• 1/2 cup quick-cooking oats

• 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix

• 1 teaspoon ground cinnamon

• 1/2 cup butter

• Vanilla ice cream, optional

Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples. Cover and cook on low for 5 to 5-1/2 hours or until apples are tender. Serve with ice cream if desired. (source: Taste of Home)