Peach Schnapps and Blueberry Crisp

Okay people!

Time for a Just Crumbs poll….

Actually, I’ve never done a poll, but this one’s about all things boozy so, ya know, there’s a first time for everything!!

How do you like your booze? Straight up? On Ice? In your coffee? In your pie? In your breakfast cereal?



Okay, maybe not your breakfast cereal.  Although, as an Italian kid growing up in the 70’s, zabaglione often accompanied my morning meal. Yes, zabaglione… with marsala…for breakfast…when I was five years old (not sure what my mother was thinking). So, maybe breakfast isn’t the first thing that comes to mind when you think of enhancing your food with booze, but so many great dishes can be enhanced with the addition of alcohol.

Case in point…peach and blueberry crisp with the addition of peach schnapps.  Trust me on this one…it’s beyond yummy!

Confession: I am definitely not a fan of peach schnapps (could be that it reminds me of those sickeningly sweet circle candies I ate way too many of?  Or it could be that it brings back memories of a trip to mexico as a youngin’ where peach schnapps shots were free on friday nights?  Uhhh, ya, I think I’ll go with the candies).  The funny thing is that I had recently found a bottle of it in my liquor cabinet and I really wanted to see if I could use it up.

Just then, I got an email from Kristy Gardner, the fabulously talented chickie from the blog She Eats.  She has just published a new cookbook called Cooking with Cocktails (which is also beyond fabulous…and for my American peeps, you can look here to pick up a copy of her book!!)) and she has corralled a bunch of her food peeps to cook and share some of the recipes in her book.

So, of course I said yes (partly because I want to get rid of my bottle of peach schnapps…but more because I love her!!).  I flipped through the book and, low and behold, I found this recipe!


The photo of the crisp in her book, along with all of them, is so beautiful (did I tell you that Kristy is a REAL photographer??). There are so many recipes that I want to test out, but if this is an indication of what the rest of the recipes are like, I’m excited to give some more a try.  Or, I’ll just keep it by my bed and oogle over the pretty pictures before I go to bed at night.

Anyways, if you want your shot at your own copy, there is a link below the recipe to enter your name for a chance to win.

And, for some additional fun, I reached out to Kristy and asked her some questions so that everyone out there will be able to put a face (or should I say, personality) to a name!

Warning:  She is ridiculously hilarious, and if I didn’t live a 3 hour plane ride away, I think we would be besties and you could find us sipping on one of her concoctions on one of our porches most days.

So, here is everything you ever wanted to know about Kristy.  But don’t get too friendly…remember, she was my bestie first!!

Q & A With Kristy Gardner:



4.0 from 2 reviews
Peach Schnapps and Blueberry Crisp (and a Cookbook Giveaway!!)
Prep time: 
Cook time: 
Total time: 
Serves: 6
As Kristy Says, "alone peach schnapps is sickly sweet...but folded into ripe peaches and local blueberries, it sings of sunshine!!" Yup, Kristy, you couldn't have been more right!! And, although Kristy doesn't recommend using frozen fruit, if that's all you have (like me!) decrease the amount of schnapps to ¼ cup (I still got a bit of a "soupy" bottom....even though a boozy soupy bottom is alright by me!!!).
  • 3 cups fresh blueberries
  • ½ cup peach schnapps
  • 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • ½ cup dark brown sugar
  • ½ tsp salt
  • 1 teaspoon ground cinnamon
  • 1 tsp ground allspice
  • 2 tbsp cornstarch
  • 5 fresh peaches, cored and sliced into ½" slices (about 3 cups)
  • 2 cups rolled oats
  • 1½ cups dark brown sugar
  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 1 tsp ground cinnamon
  • ¼ tsp grated nutmeg
  • pinch of salt
  • To serve: ice cream (optional...but oh so yummy!!)
  1. Lightly grease a 9" square baking dish and preheat your oven to 375
  2. Combine the peach schnapps, lemon juice, vanilla, ½ c brown sugar, ½ tsp salt, 1 tsp cinnamon, allspice and cornstarch in a large bowl.
  3. Add the fruit and coat well; pour into the prepared baking dish.
  4. In the same bowl, combine rolled oats, 1½ cups brown sugar, butter, 1 tsp cinnamon, ¼ tsp nutmeg, pinch of salt and blend until combined.
  5. When the topping is combined (and the butter is incorporated into the dry mixture), sprinkle over the fruit filling.
  6. Bake in the preheated oven for 35-45 minutes or until top is golden and crisp.
  7. Serve topped with a nice big scoop of ice cream. Enjoy!!
And, if  you enter this great giveaway,  you too can have a chance to win a copy of Kristy’s awesome new book!!!

* Contest open to Canadian (not including Quebec residents…sorry!!) & American mailing addresses only.

MANDATORY: Simply leave a comment below and tell me your favorite boozy concoction!!

OPTIONAL: Follow me and Kristy on Instagram and follow us on Twitter, subscribe to my blog and tweet about the giveaway.


Disclosure of Material Connection: A copy of Cooking With Cocktails was sent to me at no cost. Remember, I only recommend products or services I use personally and believe will be good for my readers. All opinions and information is entirely accurate and a reflection of my true experience and was not influenced, in any way, by the above mentioned products. Opinions and views are my own.

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  • Sheila
    February 21, 2017

    Hi Suzy
    I was at our cottage in lake nipissing with my 3 sisters and brother and a mish mash of liquors in the cupboard
    Lots of leftovers from lots of summers! We made the Nip Twist.
    Vodka..peppermint schnappes.creme de cacao and ice.
    Yep fun times!!!!

    • Suzie Durigon
      February 22, 2017

      Have I ever told you how much I love “mish mash” cocktails?? The best!!! Happy cottaging Sheila!!

  • Vince Delisi
    February 21, 2017

    When I was a little boy, on Sunday mornings my mom would make herself a cup of instant coffee (ugh) and put anisette in it. She would let me have a few spoonfuls. I loved both the smell and the licorice taste. Now I like to make a really good cup of coffee (fresh ground, usually Balzac’s) and add a good dollop of Sambuca or Anisette. Even better on a summer night on the deck listening to birds. The aroma and taste transport me back to my childhood.

    • Suzie Durigon
      February 22, 2017

      I love it!!! Anything that brings me back to my childhood makes me sooo happy!! Funny how all of those times seem so simple, yet so extraordinary!!!

  • Sonja
    February 22, 2017

    Love love love Bandied Cherries, the brandy, cherry juice and syrup might well be single most wonderful concoction- straight from the jar with a large spoon.

    • Suzie Durigon
      February 24, 2017

      ooo Brandied cherries?!?!?! Sounds beyond delish Sonja!!

  • Diana Powell
    February 22, 2017

    I remember making Martha Stewart famous egg nog recipe one year for Christmas . An awful lot of work but so delicious !!

    • Suzie Durigon
      February 24, 2017

      Oh Diana! How could some boozy eggnog not be amazing?! Funny how so many of her recipes are a lot of work (I read one of her recipes for Easter ham and the first step in the instructions were to section off a piece of your backyard A YEAR PRIOR TO THE TIME YOU ARE MAKING YOUR HAM (like, who would do that?!?) and grow the grass there pesticide free and so you can cut it with scissors and lay it under you ham to cook it. Like, seriously??

  • Nicoletta @sugarlovespices
    February 23, 2017

    That was so fun to read! I already knew Kristy to be funny, ironic and very talented 🙂 . You did a great job with the peach snaps and blueberry crisp. I am Italian, like you, so for me, the same, Marsala in my beaten eggs (Zabaglione) or the liquor Vov. Have you ever tried it? 🙂

    • Suzie Durigon
      February 24, 2017

      Haha!! Cheers to you my Italian friend! Marsala, egg yolks and sugar is my kids favorite (they’re adults now but when they were young, the used to ask for the “whippy egg yolks”…they still love it!! Cheers to you Nicoletta!!

  • Kate Redding
    February 23, 2017

    Wow! This looks delicious.

    I once made strawberry jam with frangelico in it- that was awesome! We had it on vanilla ice cream and it was so good.

    Also, love a good Irish coffee. Or just a good old glass with some ice. 😊

    • Suzie Durigon
      February 24, 2017

      You’re my kind of gal Kate!! Strawberry jam with Frangelico?!? Now that would be a toast topper I couldn’t say no to!!

  • Cassie | Crumb Kitchen
    February 24, 2017

    Where I am, it’s freezing cold in the winter and hot chocolate helps ease that pain. And adding in kahlua and a generous amount of whipped cream always makes it better!

    • Suzie Durigon
      February 24, 2017

      I had to go digging Cassie to find out where you are…I have relatives in Georgetown (I live in King City so we have the same temps…although, these past few winters have been pretty mild compared to the winters I had as a kid!!)…and hot chocolate and Kahlua? I like how you think!!

  • Heather
    February 24, 2017

    Aside from just in a glass with some ice (or no ice in the case of beer and wine) my favourite food with booze is a circa 1970 maple glazed carrot recipe that isn’t worth making if you don’t add in the Crown Royal!

    • Suzie Durigon
      February 24, 2017

      Wow Heather! Maple glazed carrots with Crown Royal? Oh ya baby!!

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