It’s state night again and believe it or not, we’re done featuring all of our deliciousness from Maine. While we’re sad to see it go, we’re excited to press on with some new stateside adventures. In this post we will however be revisiting another state – Michigan. Only this time we’re not cooking with cherries, rather we’re going with some juicy Michigan blueberries (not to be confused with Maine blueberries😉 ) and peaches.
My mom and dad recently enjoyed a weekend getaway to the Traverse City area of Michigan, and when they came back my dad made a delicious blueberry and peach cobbler. My dad doesn’t bake often, but when he does you know it’s going to be something good (and usually something terribly caloric). Peach cobblers, banana breads and my birthday cake (which I’m looking forward to next week!) are some of his specialties.
Dad found this particular recipe in a magazine while they were away. It’s not a surprise that it caught his eye. And since we enjoyed it so much, we brought the idea home and put our own twist on it. We first made a visit to our farmer’s market to grab up some Michigan peaches and blueberries, the we got to work making our Blueberry-Peach Crisp.
The color of this cobbler just makes me happy and it screams early fall to me. Soon the house will be filled with the smells of apples, sage and pumpkin, but for now we’re enjoying the last of the summer fruits.
We served the warm crisp with vanilla ice cream. We had no choice. It’s law. Needless to say, this dessert did not last long in our house. Mr. N and Miss A were happy to eat this crisp for dessert, and they even got a little treat for breakfast one morning. Sans ice cream that time; although Mr. N did pour some milk over the top. Mike and I also enjoyed our fair share of this delightfully sweet and buttery dessert, making it a 4 spoon hit all around. (And don’t worry – we did manage to save a piece for my dad too!)
Print this recipe: Blueberry-Peach Crisp