Peach Schnapps and Blueberry Crisp

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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!

Peach Schnapps and Blueberry Crisp Just Crumbs Blog by Suzie Durigon


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.

Peach Schnapps and Blueberry Crisp Just Crumbs Blog by Suzie Durigon

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!

Peach Schnapps and Blueberry Crisp Just Crumbs Blog by Suzie Durigon

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!!

Peach Schnapps and Blueberry Crisp Just Crumbs Blog by Suzie Durigon

Q & A With Kristy Gardner:


Peach Schnapps and Blueberry Crisp Just Crumbs Blog by Suzie Durigon


Peach Schnapps and Blueberry Crisp (and a Cookbook Giveaway!!)
Author: Kristy Gardner
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 1/4 cup (I still got a bit of a “soupy” bottom….even though a boozy soupy bottom is alright by me!!!).
  • 3 cups fresh blueberries
  • 1/2 cup peach schnapps
  • 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1/2 cup dark brown sugar
  • 1/2 tsp salt
  • 1 teaspoon ground cinnamon
  • 1 tsp ground allspice
  • 2 tbsp cornstarch
  • 5 fresh peaches, cored and sliced into 1/2″ slices (about 3 cups)
  • 2 cups rolled oats
  • 1 1/2 cups dark brown sugar
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 tsp ground cinnamon
  • 1/4 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, 1/2 c brown sugar, 1/2 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, 1 1/2 cups brown sugar, butter, 1 tsp cinnamon, 1/4 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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Peach Schnapps and Blueberry Crisp Just Crumbs Blog by Suzie Durigon