July is stone fruit heaven right now with all kinds of plums, fragrant peaches, and plump cherries — it’s the best kind of birthday present. I paired plums and peaches to make what is probably my favorite summer dessert: the Peach and Plum Crisp. It’s as easy to make as it is delicious, and this peach and plum crisp will be loved by everyone at any potluck or hangout you’re invited to this summer.
And you’re invited to a potluck going on right now! Gina and Emily are graciously hosting the #SoLetsPigOut Summer Potluck with 31 fantastic recipes for your summer days. We’ve got you covered for the sunny, delicious weekends to come.
I offer up this crisp because it is a summer staple for me and a total crowd-pleaser. It uses up the bounty of summer in beautiful sunset-hued shades of orange, pink, yellow, and purple. One friend said it’s the best thing she’d ever eaten!
Another thing I love about this crisp is that it doesn’t ask too much of you on these hot, hot days. Slice up fruit until it fills your baking dish. Cover with oats, butter, and other good stuff. Bake. You do have to heat up the oven for this one, but it doesn’t bake for long and it all can be made ahead. So feel free to make this a night or two ahead, and store it in the fridge until the day of your event.
Feel free to serve the crisp warm or at room temperature, but you definitely want to add some ice cream or a big splash of heavy cream. I’m partial to Jeni’s goat cheese ice cream with red cherries (even more stone fruit!) because that creamy tang against the intensely flavored fruit and crisp topping is just perfect.
Gina and Emily have also packed this potluck with giveaways! Be sure to check those out for the chance to win a lot of great stuff for the kitchen.
Sticky BBQ Korean Chicken Wings ( + $225 MightyNest Giveaway)
Herbed Pineapple Limeade with Basil + Mint ( + $50 iHerb.com Mini Shopping Sprees)
Grilled Thai Beef Salad (+ California Olive Ranch Olive Oil Gift Set Giveaway)
Sesame-Lime Vinaigrette (+ California Olive Ranch Olive Oil Gift Set Giveaway)
As for the recipes from fellow bloggers, they all look so beautiful, delicious, and colorful. It’s the food of summer. I can’t wait to get cooking!
Aida Mollenkamp // Peach Melba Coconut Cream Soda
Cake Over Steak // Blueberry Mojitos
The Pig & Quill // Fizzy Herbed Pineapple Limeade with Basil + Mint
What’s Gaby Cooking // Strawberry Jalapeño Mojitos
A La Main // Almond Hummus + Crackers (Gluten-Free)
Loves Food, Loves to Eat // Smoked Salmon Dip
Predominantly Paleo // Caramelized Onion Buffalo Meatballs
Rubies & Radishes // Paleo Coconut-Lime Fruit Salad
So…Let’s Hang Out // Sticky BBQ Korean Chicken Wings
Tasty Yummies // Roasted Grape & Rosemary Savory Goat Cheese Mini Tarts (Grain-Free)
Earthy Feast // Chicken Fried Tofu Sliders + Spicy Peach Slaw
Fix Feast Flair // Norimaki Mochiko Chicken Bites + Quick Pickles
Naturally Ella // Grilled Halloumi + Peach Skewers with Basil Jalapeño Sauce
The Pig & Quill + So…Let’s Hang Out // Grilled Thai Beef Salad with Sesame-Lime Vinaigrette
80Twenty // Herby Wild Rice Salad with Roasted Cherries (Gluten-Free + Vegan)
Beard & Bonnet // Grilled Watermelon + Halloumi Salad
Gluten Is My Bitch // Mexican Corn Off The Cob
i am a food blog // Banh Mi Fries
Lexi’s Clean Kitchen // Thai Chicken Slaw
A Little Saffron // Peach + Plum Crisp
Dunk & Crumble // Marionberry Pie
EGD // Cider-Poached Peaches with Whipped Ricotta
Fix Feast Flair // Mini Matcha + Butter Mochi with Adzuki
Live Simply // Peach + Rosemary Crisp
So…Let’s Hang Out // Stone Fruit Cobbler with Lime Coconut Cream
Texanerin Baking // Raspberry Coconut Cupcakes (Grain-Free)
The Pig & Quill // Sinless Devil’s Food Donuts (Grain-Free)
The Sugar Hit // Toblerone Ice Cream Cake
Will Frolic for Food // S’meaches (Gluten Free + Vegan)
Wit + Vinegar // Raspberry Fluff
With Food + Love // Banana Cupcakes with Black Tea-Infused Sweet Cherry Frosting (Gluten-Free)
If you’re still looking for summer recipes and inspiration for what to bring to a potluck, here are some more recipes from the archives:
peach and plum crisp
For me, this is the ultimate summer dessert. We’re making the most of in-season stone fruits, and this crisp could hardly be easier to make. It’s very forgiving and can be made up to a week ahead. Just cover the crisp with plastic wrap and store in the fridge. To serve, reheat in a low oven. Crisp can be served warm or at room temperature. Actuallly, I’ll even eat this cold! Just remember to serve with ice cream or a generous splash of heavy cream. The rosewater is totally optional; it just adds a little something. Recipe adapted from The Kitchn.
for the filling:
2 to 2 1/2 pounds peaches and plums, sliced into wedges (I used 3 big peaches and 4 or 5 plums)
scant 3/4 cup sugar
juice of 1 lemon
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon rose water (optional)
for the topping:
3/4 cup rolled oats
3/4 cup sliced almonds
1 1/4 cups flour
3/4 cup brown sugar
1/4 teaspoon salt
12 tablespoons butter, cubed
ice cream or heavy cream, for serving
Heat oven to 375°F.
In a 9- by 13-inch baking dish, toss fruit with sugar, lemon juice, cornstarch, vanilla extract, and rosewater, if using.
In a medium bowl, combine oats, almonds, flour, sugar, and salt. Cut the butter into the flour mixture, breaking down some of the butter pieces and making the mixture a bit crumbly. Pour topping evenly over fruit in baking dish. Bake until fruit is bubbling and topping is crisp and golden brown, about 35 minutes. Let cool for 10 or 15 minutes. Serve with heavy cream or ice cream.
Serves about 10.