Peach Crisp and Blueberry Desserts mmmmmmmm

by | Aug 31, 2011

Fall isn’t quite in the air here in Middle TN but I know it is for some of you and I know peaches should be ready or almost ready!  I love peaches and I miss the days that I used to can 4 or 5 bushels of them every year!  My kids used to love them and probably still would if I had the time to do all of that again!  Today I have a quick and easy peach crisp to share that will be different than anything you have probably tried but it is a good way to combine the end of summer grilling and peaches!

Tomorrow I will be adding in some cool recipes for this Labor Day weekend so be sure to check back for those as well.

 Grilled Peach Crisp

Prep/Total Time:  25 Min


  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 4 medium peaches, halved and pitted
  • 4 cups reduced-fat vanilla ice cream
  • 1 cup reduced-fat granola


  • In a small bowl, combine sugar and cinnamon; sprinkle over cut sides of peaches. Let stand for 5 minutes.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place peaches cut side down on grill rack. Grill, covered, over medium heat for 8-10 minutes or until peaches are tender and begin to caramelize.
  • Place peaches in dessert bowls. Serve with ice cream and granola. Yield: 8 servings.
Blueberry Cream Cheese Mini Pies


6 tablespoons all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1/4 cup cold butter or margarine
Blueberry Filling
3/4 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
Cream Cheese Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits


1Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.2In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.3In small bowl, beat cream cheese filling ingredients until smooth; set aside.4Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).5Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.
I pray you have an incredibly blessed day!  If you have a Twitter account let’s follow each other!  If you have a recipe you would like to share with everyone for Labor day please email it to me at and send any pics of the finished product if you have any!  Make sure you send your name so I can give you credit!
God Bless,
Janet Scott