Thursday, July 2, 2009

Just Peachy...

I miss you guys so much.

My internet has been down for the last 2 weeks,
which has been nothing short of maddening,
and I am still duking it out with AT&T Broadband to fix the problem.

They assure me they will have things resolved by tomorrow...
So hang in with me, folks.

After being on the phone with them for HOURS,
I am in need of some serious R&R this weekend.

I plan to go to a few gatherings in Malibu,
and then watch the fireworks from a friends boat in the Marina,
with a glass of rosé in hand.

I never come to a party empty-handed,
but this year I actually received requests for my
Mixed Berry-Peach Crisp.

Here is my secret recipe, one which I've spent many summers perfecting,
for this delicious, SUPER EASY July 4th Holiday treat:

You'll need:
A 13x9 baking dish
(I use this one from C&B, its AMAZING and SO affordable!)

A large mixing bowl

A medium mixing bowl
(easy, right?)

For the Fruit Mixture:
2 cups blueberries (2 small packets)
2 cups raspberries (2 small packets)
2 cups sliced strawberries (1 large packet)
2 cups sliced sweet peaches (1 large packet or
around 5 small peaches)
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon orange zest
1/3 cup fresh orange juice (from orange where you
took the zest-just squeezing w/ my hand usually gives me enough)

For the Crisp Topping:
2 cups all-purpose flour (I use whole wheat)
1 cup granola (without raisins etc)
3/4 cup firmly packed brown sugar
1 tablespoon cinnamon
pinch of salt
3/4 cup (1.5 sticks) UN-salted butter, cut into
small pieces,
PLUS some for greasing baking dish
1 large egg

To Make:
1) Preheat oven to 350 degrees.

2) Combine fruit mixture ingredients (8 cups
fruit, sugar, cornstarch, orange zest and orange juice) into a
large mixing bowl.
Pour into a BUTTERED 13" x 9" baking dish.

3) In a separate bowl, Combine flour, granola,
brown sugar, cinnamon, salt, and small pieces of butter
WITH HANDS until crumbly.
Add egg last, and finish combining.
Lay across top of fruit mixture.

4) Bake for 40 mins, or until golden brown and bubbly.

5) Let cool slightly, then serve in individual bowls,
with vanilla bean ice cream if desired.

6) Enjoy! Yum!!

*You can refrigerate this after cooled to room temp,
And I've found it is even delicious served cold!

Especially for breakfast. :)



  1. YUMMMM - this looks and sounds fabulous!! I just might have to make it - but, I'm not much on cooking......
    I absolutely LOVE berries and as a child my mom's blackberry cobbler was my favorite.
    Great blog - I enjoy it.
    I'm new at blogging and mine needs much, much work but I'm trying to learn.....

  2. PLEASE try making this crisp, it is absolutely DIVINE, and is THE easiest in my repertoire, If you have any trouble at all, let me know, I'm happy to help!
    And thank you, how kind! I'll check your blog out! Thanks for following!!

  3. Miss you too...definitely we should have tea soon...with Claire as well...and that recipe has me salivating! xxx