Red Haven Peach & Blueberry Crisp
I was at the Farmer’s Market recently, and the buzz going around the market was that Red Haven peaches were available. Not being familiar with this variety of peach, I asked one vendor just what made these peaches special. Apparently, Red Haven peaches are a freestone peach with red-blushed yellow skin and firm, sweet yellow flesh. These peaches are delicious for eating fresh, canning and freezing. Of course, I had to buy a bunch to take home with me to try.
After further reading once I returned home, I found out that the Red Haven peach originated in South Haven, Michigan in 1930. There is actually a historical marker in South Haven that describes the history of the peach. It is now the most widely planted freestone peach variety in the world. Red Haven peaches are also a particularly unique variety as they offer an extended harvest lasting over a seven-week period making them a favorite of farmers in the Midwest. Other types of peaches have a restricted crop of just three weeks or so.
The peaches were delicious though on the small size, but after buying two bags full, I needed a plan to use them. Although we love fresh fruit in my house, eating twelve peaches at their peak is a tall order. I had friends for dinner, so I decided to use up some of my peaches in a crisp combined with some of my frozen Michigan blueberries. A fruit crisp is always an easy dessert to put together as consists of fresh or frozen fruit on the bottom with a crisp crumb top. Served warm with a dollop of whipped cream or gelato, it is both delicious and comforting.
Deborah Mele 2018
Red Haven Peach & Blueberry Crisp
An easy, homey end of summer dessert the whole family will love.
- 6 Cups Peeled & Sliced Peaches
- 2 Cups Fresh or Frozen Blueberries
- 1 1/3 Cup Sugar
- Zest & Juice of 1 Lemon
- 2 Tablespoons Cornstarch
- 1 1/2 Cups All-purpose Flour (See Notes Above)
- 1 Cup Dark Brown Sugar
- Pinch of Salt
- 1 1/2 Cup Quick Cooking Oats
- 1/2 Teaspoon Ground Cinnamon
- 3/4 Cup Sliced Almonds
- 12 Tablespoons Softened Butter or Coconut Oil
- Preheat oven to 375 degrees F.
- In a medium sized bowl, toss the fruit with the sugar and lemon zest.
- Dissolve the cornstarch in the lemon juice, then stir this mixture into the fruit.
- Dump the fruit into a 9 x 13 inch baking dish or oven-proof casserole dish.
- In another bowl, stir together the flour, sugar, salt, oats, cinnamon, and nuts if using.
- Add the butter or coconut oil, and using your fingertips, rub it into the flour/oat mixture until crumbly.
- Sprinkle the topping evenly over the fruit to cover, then bake for 50 minutes until lightly browned and bubbly.
- Cool briefly, then serve warm with ice cream or whipped cream.
I’ve never heard of that variety of peach, but that crisp makes me wishing I had a bowl of it right now. The photo with the melting ice cream is so vibrant – all I need is a spoon.
Thanks Linda! I never heard of this peach either until this summer.
The mention of red haven peaches recalled my childhood when we would go see the Bardens at their orchard in South Haven and get peaches and Bartlett pears! We don’t get them here in Virginia.
Several years ago we spent a week in Todi in a wonderful villa. We loved Umbria
Buon Giorno Deborah,
My most favorite combination of fruit for a crisp!! I have also added a little rum in my fruit with wonderful results…love your recipes!