David Page never decides exactly what kind of fruit he's going to use in his crisps until he gets to the farm stand.Plus: More Dessert Recipes and Tips

David Page and his wife, Barbara Shinn.
David Page
June 1997


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°. In a medium bowl, toss the flour with the brown sugar, cinnamon, nutmeg and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles small peas.

  • Butter two 13-by-9-inch glass or ceramic baking dishes. In a large bowl, toss the peaches with the blueberries and spread the fruit in the prepared baking dishes. Scatter the crumble topping evenly over the fruit and sprinkle the almonds on top. Bake for about 45 minutes, or until the fruit is bubbling and the topping is crisp. Serve warm or at room temperature with vanilla ice cream.

Make Ahead

The crumb topping can be refrigerated overnight.