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.
We started by preparing the streusel topping, a crumbly mixture of flour, butter, brown sugar, cinnamon, nutmeg and a bit of salt.
Then we mixed together the blueberries, chopped peaches, vanilla and sugar.
We added the fruit to a greased baking dish and sprinkled with a little extra flour to prevent the juices from turning overly runny, and topped it with the streusel.
We baked the fruit crisp at 375F for 45 minutes and it came out perfectly bubbly and browned. Yum!
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
I’m totally not surprised that this was a 4-spooner. Yum!!
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I think it’s rare a dessert gets less than 4 spoons around here. LOL! 🙂
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WOw! that looks heavenly!
your birthday is in October? mine is October 1st 🙂
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I’m actually at the end of September…the 29th! 🙂 I often find that I’m in good company. I know so many wonderful friends/family with birthdays this week. It’s a great week to be born! 🙂
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I would love a scoop right now for breakfast with a little milk on top. I think Mr N. had it just right. 🙂 Your crisp is GORGEOUS…the oozing blueberries are making my mouth water and my stomach grumble. Have a wonderful Sunday!
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Mr. N gets that from my dad’s family. They all eat milk poured over the top of my grandma’s blackberry cobbler. Mr. N figured it would work here too and he sure liked it! 🙂
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I love the mix of fruits in this crisp, superb recipe!
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Thanks! It was fabulous! I’m not sure whether to thank or curse my dad…I can eat way too much of this. 😉
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Bah, more blueberries? I’m convinced you’re just posting them to mock me now! 😀 The next time I see blueberries in my local store I’ll buy some and take a photo so you can have a good chuckle at the pitiful excuses we get dished out here! Fabulous looking dessert – as always – really crisp and warming 😀 By the way – I wondered for a while, does your “family food grading system” only go up to 4 spoons, as in 4 spoons being the ultimate in uber-awesomeness?
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LOL! Don’t worry…I think this is the last of the blueberries for a while. 😉 Yep, our spoon ratings only go up to four spoons which is uber-awesomeness. 🙂 I added a spoon explanation in the side bar that gives a bit more of an explanation.
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I didn’t even know that Michigan is known for their blueberries. 🙂 This looks amazing, though – wish I had some right now!
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Thanks Deborah! I wish I still had some of this leftover for tonight! 🙂
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dfurlan reblogged this on Livingston Inn Madison and commented: Such a fantastic blog with interesting themes and ideas while recognizing the “seasons” of cooking and baking.
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I think your dad found a winning recipe, this looks divine Kristy! Peaches and blueberries make for a great combo. Can’t wait to see the cake your dad whips up for your birthday. Guess I’ll have to wait, again. 😉 And desserts aren’t really desserts unless there’s tons of calories and sugar!
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I won’t make you wait too long! I’ll snap a pic of my birthday cake for sure. 🙂
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I love a streusel topping, this crisp looks wonderful. Thanks for sharing this appropriate autumn dessert!
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Sure thing Eva! I hope you’re enjoying the weekend. 🙂
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You are on the roll with fresh fruit these days. I would have to say this is the best crisp I have ever seen. My husband is so weird though. I would have to tell him this is a cake or something because the world cobbler, crisp or casserole just makes him shiver. I think he had a bad experience growing up or something but rest assured I am slowly changing his mind and with this crisp he might be converted for good
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Wow! Thank you Jessica! 🙂 I can completely relate to your husband’s fear of anything with the word “casserole” in the title. Well, I hope that this crisp can at least win him over on the crisps and cobblers. If not, there’s more for you! 😉
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This would make me very happy! And for breakfast too! In fact I love fruit based desserts that are light in sugar for breakfast! I feel that way I can burn off the calories all day long!!
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Now that’s a great way to look at desserts for breakfast! I love it! 🙂
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Man alive, you know your way around a cobbler! (OK, crisp, pie, cobbler, you name it.)
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does anyone know the difference? crisp, crumble, cobbler, ….
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Here’s what I found on the subject:
• Crumble – A crumble is probably the most familiar to most of us. It’s simply fresh fruit with a streusel-like topping that gets baked until the fruit is cooked. The streusel is usually a simple mix of oatmeal, brown sugar, butter, and spices. An actual crisp, as in apple crisp or strawberry crisp, is the same idea but with no oats in the topping. This makes the topping more like a crumbled cookie or pie crust.
• Cobbler – Cobblers add a biscuit topping to the fresh fruit. The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road and hence the name. Cobblers can also be made with cake batter or cookie dough instead of biscuit and are equally tasty.
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Thanks Greg! You made me smile. I take great pride in my cobblers/crisps/pies. 🙂
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Oh, this looks so delicious Kristy – I love that your dad brought the recipe to your attention… blueberry and peach smothered in the goodness of fall… hard to beat. Your topping is golden gorgeous. (I love that the ice cream is twice the size of the crisp in the last photo :)) So you’re a soon-to-be birthday girl… who is cooking for mom on the big day?
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LOL! I suppose I do tend to heap on the ice cream. 😉 I’ll be spending my birthday at my mom and dad’s – I think mom will be cooking (whatever I end up picking…such a tough decision) and dad will be doing the baking. Very excited! 🙂
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Yay for your dad finding this recipe! Looks superb.
Have a happy weekend.
🙂 Mandy
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Thanks Mandy! Hope you’re enjoying the weekend as well. 🙂
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Another recipe I can make in a cast iron pan while substituting the peaches for mangos or another melon. Seriously, this sweet dessert put a smile on my face. I can see how this caught your dads eye.. it looks amazing. And butter…. love it
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I have got to get a cast iron pan! You could even just make this one all blueberries if you wanted to. 🙂
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this looks like the perfect end of summer, transition to fall dessert. sounds delicious!
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Thanks Rachel! This one is a definite winner. 🙂
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Just last week, friends brought me a blackberry & peach cobbler. It was wonderful served with ice cream and I imagine your crisp was, too. I love this time of the year!
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Ooooh! Blackberry and peach cobbler? That sounds heavenly! I’m with you – this time of year rocks!
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It looks wonderful. Look forward to the rest of the menu.
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Thanks! This was it for our Michigan tour this week. 🙂 We do have a few more Ecuadorian delights coming though.
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