Peach, Rhubarb, and Blueberry Crisp


Tomorrow, my brother finally returns from South Africa after his study abroad adventure! So I decided to make a crisp from all the fresh fruit in season right now. The middle of July delivers bountiful amounts of so many delicious fruits! Blueberries, blackberries, and raspberries are in the middle of their season. Peach season is just beginning, and the seasons for strawberries and rhubarb are coming to a close.


So this crisp was the perfect dessert to make not only because of all the fresh, local fruit available, but because whether it’s a crisp, cobbler, or pie, that first bite welcomes you home and reminds you how good it is to be home!
Because of the natural sweetness of the peaches and the blueberries in this crisp, little sugar is needed and the natural fruit flavors can shine on their own! There is also some crystallized ginger in both the filling and topping which lends both sweetness and a little kick, going with the fruit quite well.

Hurry up and whip up this easy dessert while you can still buy these fresh, local fruits at your farmer’s market. Although you can make it other times of the year, I can guarantee, it’ll be best and a very special treat in July!

Peach, Rhubarb, and Blueberry Crisp 

Yield: one 9 inch pan, 6+ servings



2 cups sliced peaches (1/2 inch slices), peeled if desired

2 cups sliced rhubarb (1/2 inch slices)

1/2 cup blueberries

1/4 cup packed light brown sugar

1 TBP minced crystallized ginger


1 cup old-fashioned rolled oats

1/2 cup chopped pecans or walnuts

1/4 cup white whole-wheat flour (if not, use all-purpose flour)

1/4 cup packed light brown sugar

1 TBP  minced crystallized ginger

1/8 tsp table salt

2 TBP unsalted butter, melted

1 TBP canola oil


1. Preheat oven to 350 degrees. Spray or lightly butter a 9-inch glass or metal baking dish.

2. For filling, toss all ingredients and transfer to greased baking dish.

3. For topping, mix together oats, nuts, flour, sugar, ginger, and salt. Pour melted butter and oil over and crumble with hands. Then top fruit with this mixture.

4. Bake for 30-40 minutes or until lightly browned and fruit is bubbling. Let cool about 15 minutes before serving on a wire rack.

Adapted from Eating Well magazine 



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