Blueberry Peach Cobbler with Crisp Topping

The weather is getting nicer as the day time temperature goes down a little bit. People are coming back from their vacation and eager to send the kids back to school. Does it mean summer is over? Not quite, not until the fat lady sings. I am holding on to my summer with plenty of fresh fruits and a garden full of long beans.

Nothing says summer better than gorgeous peaches, blueberries, strawberries, mangoes, figs, raspberries, nectarines, cherries, blackberries and plums. And there is no better way to enjoy all those fresh goodness than a sweet, bubbling cobbler straight out from the oven. My house is filled with mouth-watering, fruity flavor. So good. Unlike what people said, don’t wait until the cobbler is cool. It is best to eat cobbler when it is warm or hot.

Fresh blueberries, nectarines and peaches baked under a blanket of golden crisp topping till the juices start bubbling over is the ultimate summer dessert. It is pretty to look at, healthy to eat, taste better than pies. This blueberry nectarine peach crisp is easy to put together and best served warm with a dollop of whipped cream or vanilla ice cream. But it is incredibly delicious on its own. That’s how I eat mine. Mmmm, Mmmm pretty darn good! I wish summer never ends.

Blueberry Peach Cobbler with Crisp Topping

Blueberry Crisp pic5

Blueberry Crisp pic6

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Blueberry Peach Cobbler with Crisp Topping

  • Servings: 8 to 10 | Recipe by Leslie at Soups Ahoy
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Blueberry Peach Cobbler with Crisp Topping

3 ripe nectarines, 3 ripe peaches, sliced
1 pint fresh blueberries (about 2 cups)
1/2 cup granulated sugar, more if fruits not ripe
1/2 teaspoon regular salt, 1 teaspoon pure vanilla extract
Juice from 1 orange  (reserve zest for topping)
2 tablespoons all-purpose flour, thickening for fruits

Crisp Topping:
1/2 cup all-purpose flour, 1 1/2 cups old-fashioned oats
1/3 cup granulated sugar, 1/2 cup brown sugar
1 stick butter (more if needed), melted
1/2 cup chopped pecans, 1/2 teaspoon regular salt, orange zest


Preheat the oven to 350 degrees F.  Grease a 9-by-13-inch baking dish.

For the topping:  In a large bowl, add the flour, oatmeal, white and brown sugar, salt and melted butter, mix to combine. Stir in pecans and orange zest, mix well. Put aside.

For the filling:  In a mixing bowl, add blueberries, nectarines, peaches, sugar, vanilla extract, salt, orange juice and flour, mix well. Pour the fruit mixture into the prepared baking dish, spread out evenly. Spread topping over the fruit, evenly distributed. Cover with tin foil and bake for 30 minutes. Take the tin foil off and continue to cook until juices start bubbling over and topping is golden crisp, about another 30 minutes. Let cool a bit before serving, 10 to 15 minutes. Don’t wait too long. It is incredibly delicious.


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