GINNA PARSONS: Fresh fruit perfect in this crisp

I know y'all think I'm a paid spokesman for the Tupelo Farmer's Market, but I can't help but sing its praises. You never know what you'll find there: three-foot tall sunflowers, Moots Tanaka's homemade teriyaki sauce, sour cream baked pound cakes – and of course, fresh vegetables.

Last Thursday morning, I was in the mood for fruit so I ran by the market on my way to work. I picked up a pint of blueberries and some fresh peaches, as well as a pound of tiny new potatoes and some zucchini (they were too tempting to resist). When I got back to the office, I began hunting for a recipe for the fruit.

When I found this one for Blueberry Peach Crisp, I knew it was the one for me. I took the recipe home and presented it to my 12-year-old daughter, Mary, who is expanding her cooking repertoire. Under my very limited direction, she prepared this dessert with ease. Before the crisp even came out of the oven, Mary was already asking me if she could have the recipe for her files.

We served it warm over vanilla ice cream and even though the recipe says it serves 10, the four of us didn't leave much in the plate.

Blueberry Peach Crisp

Butter, flour to prepare pan

2 cups blueberries

2 cups fresh peaches, peeled and sliced

1/2 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

2 teaspoons lemon juice


1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup sugar

10 tablespoons butter, melted

Preheat oven to 350 degrees. Grease and flour 9-inch pie pan.

To prepare filling, put berries in prepared pan. Mix sugar, flour, salt and lemon juice together, and sprinkle mixture over berries.

For the topping, in medium-sized mixing bowl, stir together flour, salt, sugar and melted butter. Sprinkle topping over fruit.

Bake 45 to 50 minutes, until top is golden and filling is bubbly. Cool slightly, then serve warm, with vanilla ice cream or whipped cream.

Serves 10.

Ginna Parsons is the Daily Journal's food/home/garden editor.

Click video to hear audio