Thanks to the tornado and heavy rain we received yesterday evening, the temperature has cooled slightly and the humidity has reduced itself to an appropriate level… that does not mean, however, that it is cool enough to use the oven. When I want to bake something during the summer months, I’ll use our countertop oven, which puts off less heat than the standard-sized unit our home has.

I suppose our “countertop oven” is technically a toaster oven, but if you saw it you would agree that this does not fit into the same category as other toaster ovens. When I think of a toaster oven, I picture what my grandmother has had in her kitchen for as long as I can remember: a small appliance about the size of a bread box. It works great for what she needs it to do, however you need something slightly larger to bake an apple crisp like this one.

This recipe is actually a “rework” of a recipe I previously posted for Apple-Blackberry Crisp. If I remember correctly (read: I went back and re-read the post) I mention at the end that this recipe will work with pretty much any fruit you have on hand. In this case, I made a few modifications, one being the removal of oats from the crisp topping. I love oats, but didn’t happen to have any… so I substituted almonds.

Peach & Blueberry Crisp

Yield: 4 to 6 servings

Peach & Blueberry Crisp

This versatile recipe can accomodate a variety of fruit fillings, including apples, berries, stone fruits, and more. For best results, use cold butter for the topping.


  • 3 cups fruit, cut appropriately
  • 1/4 cup brown sugar, packed
  • 1 lemon, juiced
  • 1 cup flour
  • 3 tablespoons old fashioned oats
  • 1/2 cup salted butter, chilled and diced
  • 3 tablespoons white sugar
  • 4 tablespoons brown sugar


  1. Preheat an oven to 350°F.
  2. Toss the fruit, first brown sugar, and lemon juice together and pour into an oven-safe dish.
  3. For the toppings, pulse the flour, oats, butter, white sugar, and remaining brown sugar a few times in a food processor to create a crumbly mixture.
  4. Crumble the flour mixture over the fruit and bake at 350°F until the fruit is heated through and the topping is golden brown. Baking times will vary based on the size of the baking dish.