Peach and Blueberry Crisp


Peach and Blueberry Crisp

Course 5. Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 1 pkg. (454g) Pelmen Foods Dessert Perogies
  • 2 Peaches cored cut into ¼ inch slices
  • ½ cup Blueberries
  • 1 tsp. Fresh lemon juice
  • 2 tbsp. Sugar
  • 1 tbsp. Flour
  • ½ cup Honey almond granola
  • Pinch of salt
  • ½ tsp. Cinnamon
  • ¼ tsp. Ginger
  • ¼ cup Brown sugar
  • 5 tbsp. Cold unsalted butter cubed
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar.


  • Preheat oven to 375 F. Butter 4 small pie dishes or 1 8x12 baking pan.
  • Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
  • In a large bowl, toss peaches and blueberries with lemon juice. Add sugar and flour and mix to coat well.
  • Divide perogies in pie dishes or add to baking pan. Top with peach and blueberry mixture.
  • In a small mixing bowl, mix granola, salt, cinnamon and ginger. Add brown sugar and mix well. Add butter and mix with your hands to break down the butter to a crumbly mixture. Sprinkle evenly over peaches and blueberries.
  • Bake for 25-30 mins until golden and bubbly.