Peach and Berry Crisp Inspired by a Road Trip Through Washington
Our second bicycle was strapped tightly to the rack on the back of the car, and our ever-loyal companion, China, no longer the spry pup she once was, was gently lifted into the back of our SUV. After one last run through the house to ensure the plants were watered and the doors and windows locked, we pointed the car down the hill, and our journey began.
The Nostalgia of Road Trips
Americans have a love affair with their cars and the sense of freedom that comes with them. While road trips are often about getting from point A to point B, the journey itself can become an integral part of the experience. Every time I start a road trip, I’m reminded of childhood vacations in the back of our family station wagon. My older brother and I would lie across the sticky-hot vinyl seats with our bare feet propped up on the windows, rolled down to let in any breeze we could catch.
My father would be behind the wheel, driving us through some sweltering southern state, and it always seemed like our car was missing air conditioning. As the hot, steamy days faded into night, we’d gaze up at the starry sky far from the city’s lights. My father would tell us stories about UFOs and extraterrestrial beings living on the distant planets we could see. Eventually, we’d drift off to sleep, giving him some peace from our constant bickering and endless questions. While some of those trips were tough, they gave us beautiful memories—ones my siblings and I continue today with our children, taking them on long road trips and subjecting them to the same restless backseat adventures.
The Serenity of the Slow Route
There’s something soothing and adventurous about taking the slow route to a destination. It gave me a sense of peace, and this trip was no different. My husband and I filled our hours with quiet conversations and comfortable silences, watching the changing landscapes from our windshield. Morning pinks and soft pastels washed over the painted deserts, slowly giving way to the harsh brightness of midday as the sun beat down on the sweltering asphalt. By late afternoon, we were often greeted with a moody gray sky or the distant sight of a thunderstorm lashing the horizon—a thrill that only added to the adventure.
We passed through tiny towns and dazzling cities, each with a distinct rhythm and charm. The journey took us through Wyoming, Utah, Idaho, and Oregon, but we spent most of our time in Washington, visiting family.
A Washington Summer and Blackberry Inspiration
Fate led us to Washington during one of the hottest weeks anyone could remember. Dips into the cool lake and early morning bike rides brought relief from the heat. Sitting in the shade under a tree, spending time with my father and dog, was particularly poignant.
You can’t help but notice the abundance of blackberries growing everywhere in the Washington countryside. These wild blackberries, along with the sweet peaches that were in season, inspired this easy-to-make Peach and Berry Crisp recipe.
Peach and Berry Crisp Recipe
This crisp is the perfect way to enjoy the season’s best fruit. Whether you’re picking berries from your backyard or grabbing them from the market, this simple recipe brings together the sweetness of peaches and the tartness of blackberries into one delicious dessert. I particularly like this recipe because it has a bottom crust and a top crumble. Once baked, you can chill the crisp and serve it as a bar if you’d like.
Peach and Berry Crisp
Ingredients
For the Crust and Crumble
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup unsalted butter cold and cut into cubes
- 1 large egg
- 1 large egg yolk
For the Filling
- 3 cups peaches diced (leave peel on)
- 1 1/2 cups blueberries
- 1 pint blackberries halved if large
- Juice of 1/2 lemon
- 1 1/2 tablespoons cornstarch
- 3/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 cup peach or apricot jam
Instructions
Prepare the Crust and Crumble
- Preheat the oven to 375°F.
- Butter a 9 x 13-inch baking dish.
- In a large bowl or food processor, combine the flour, sugar, baking powder, salt, and cinnamon.
- Add the cold butter and cut into the flour mixture until it resembles coarse crumbs with some larger butter pieces remaining.
- Add the egg and egg yolk and pulse or mix just until the dough begins to come together.
- Press half of the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Refrigerate the crust while preparing the filling.
- Reserve the remaining dough mixture for the crumble topping.
Prepare the Filling
- In a large bowl, combine the peaches, blueberries, and blackberries.
- Add the lemon juice and toss gently.
- In a small bowl, whisk together the cornstarch, sugar, and cinnamon.
- Sprinkle the sugar mixture over the fruit and toss gently to coat evenly.
Assemble and Bake
- Spread the peach or apricot jam evenly over the chilled crust.
- Spoon the fruit mixture evenly over the jam layer.
- Crumble the reserved topping over the fruit. For a more rustic texture, gently squeeze portions of the crumble together before scattering over the top.
- Bake for 40 to 45 minutes, or until the topping is golden and the fruit is bubbling around the edges.
- If the topping browns too quickly, loosely tent with foil during the final part of baking.
- Allow the crisp to cool slightly before serving.
Notes
Once fully chilled, the crisp can also be sliced into bars.
For individual crisps, divide the mixture among small mason jars or ramekins and bake on a sheet pan for 25 to 30 minutes.
For our trip, I made 1½ batches of the crust and filling, enough to make four additional small crisps in mason jars, which we took on the road with us.
Prepare the jars the same as the larger baking dish, place them on a sheet pan, and bake for 25 – 30 minutes.
Enjoy!
