I have no idea why it has taken me this long to share this recipe. I’ve been making it for years and everyone always absolutely loves it. The recipe comes from Ina Garten (via Food Network) and it is a summertime must. I always used to make a blueberry crisp then I noticed and started making this version with peaches and I loved it just as much, if not more. It’s a lot like a peach cobbler with the addition of blueberries. I’ve made this blueberry peach crisp so many times and will hold on to it for life. If I don’t have a lemon I’ll sometimes use an orange (for both the zest and juice—yay vitamin c!). The ice cream on top is a must in my opinion, possibly because I’m an ice cream addict. But really how can anyone resist the combo of a warm out-of-the-oven berry crumble topped with an ice cold scoop of ice cream, that will begin to melt over the top all down the sides until it’s soon swimming together with the peach and blueberries giving it that delicious berries and cream flavor we all love.
The boil and peel method for this recipe is a great option for peeling peaches. You can use canned peaches if you have them, but fresh, ripe fruit is best for this peach blueberry crisp. I only lightly changed a few things about this recipe from the original, like upping the amount of blueberries, and slightly reducing the amount of butter (just because it seemed too wet sometimes, I think the juices of the peaches give it a lot of moisture) and reduced the lemon slightly so it didn’t overpower that delicious peach/blueberry flavor, I also added some vanilla to the crumble. Enjoy and happy summer!
