A Blue Plate Special: Peach Blueberry Crisp

Serves 6 to 8

There is something about the phrase, “Blue Plate Special,” that makes one’s blood pump faster. All-American, hearty, ample, satisfying, unpretentious, classic, comfort food. A promise that you won’t leave hungry.

But first, a little gift/giveaway from the publisher! For this entire month, you can download your copy of The Mom 100 Cookbook Sampler for free! If there’s no such thing as a free lunch, this might come close. The Mom 100 is Workman’s “Blue Plate Special” for August, meaning that no matter what device you have, you can get the e-version of the 10-recipe sampler for a big honking $0. And there’s even a video. Not a whole lot of risk there; I’d say you should go for it.

Now, back to the whole blue plate thought. I love eating at nice restaurants, trying new things, and being dazzled by the fancy footwork of amazing chefs. So do most people. But when it comes down to it, what we all want at the end of the day, most days, is a plate of something we can identify, that is delicious, and comforting. And if we are feeling indulgent, we might just follow that up with a blue plate special dessert, too, like this Peach Blueberry Crisp.

Crumb Topping

  • ¾ cups all-purpose flour
  • ¾ cups old-fashioned oats
  • ¾ cups brown sugar
  • ½ teaspoons ground cinnamon
  • ½ teaspoons Kosher salt
  • ½ cups (1 stick) cold unsalted butter, cut into small pieces


  • ¼ cups sugar
  • 2 tablespoons all-purpose flour
  • 8 ripe peaches
  • 2 cups cups blueberries

To Serve

  • Vanilla ice cream or sweetened whipped cream

Step One. Preheat the oven to 400°F. Butter an 8- or 9-inch square baking pan.

Step Two. To make the crumb topping, in a medium mixing bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add the butter, and using your fingers, rub the mixture together until the butter is distributed into the dry ingredients, and the whole thing has a consistently bumpy, crumbly texture. Set aside.

Step Three. Bring a pot of water to a boil. Drop the peaches in the water, a few at a time, and lift them out with a slotted spoon after 15 seconds. Slip off the skins, and slice them into medium-thick slices.

Step Four. To prepare the fruit, in another medium-sized mixing bowl, combine the sugar and flour. Add the peaches and the blueberries, and toss to coat the peaches and berries. Transfer to the baking pan, and evenly distribute the crumbled topping over the top. Bake for about 45 to 50 minutes, until the fruit is bubbling around the edges and the topping is nicely browned.

Step Five. Serve with ice cream or sweetened whipped cream.

Cooking Tip #1

Make a triple batch of this crumb topping, use one third on this crisp, then keep the rest in a plastic container or zipper top bag in the fridge. It can top any kind of fruit, instantly transforming it into a blue plate dessert, and so next time you pick up some nectarines, or pears, or berries at the market, you are at least halfway there to turning them into another couple of crisps.

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Katie Workman is a gifted cook, a best friend in the kitchen, and a brilliant problem solver. Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (“I love the recipes!”) and Bobby Flay (“Perfect . …

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