Comments on: make the most of it

By: 35 Things To Make With Fresh Blueberries: {Recipes} : TipNut.com

35 Things To Make With Fresh Blueberries: {Recipes} : TipNut.com — Thu, 08 Jul 2010 19:08:57 +0000

[...] Blueberry Peach Crisp: The fruit was so sweet, I dare say I could have omitted a lot of the sugar that was tossed in with it. The surprise for me was that soft, crunchy texture from the pecans in the topping. I had actually debated using almonds instead of pecans, but I’m so glad I didn’t. Topped with a scoop or two of lemon custard ice cream (thanks to Helen), that’s your ticket to summery bliss. Yee-haw! Found at Use Real Butter. [...]

By: Mango Blueberry Salad with Ginger Vinaigrette | Andrea Meyers

Mango Blueberry Salad with Ginger Vinaigrette | Andrea Meyers — Tue, 15 Jun 2010 19:50:00 +0000

[...] Use Real Butter – Blueberry Peach Crisp [...]

By: Nellie

Nellie — Mon, 04 Jan 2010 17:57:47 +0000

Wow! I was looking for some sort of peach crisp recipe. So happy I found this one! I made a double batch because we were having people over. I am glad I did, as there was very little left over that night. My 6 y/o loved it and ate most of what was left the next day. This is in my recipe box as a favorite. Thanks!

By: Blueberry Peach Crisp « bakin’ and eggs

Blueberry Peach Crisp « bakin’ and eggs — Mon, 23 Nov 2009 18:00:08 +0000

[...] topping.” I informed him he had a crisp in mind and began looking for crisp recipes. I saw this recipe on Use Real Butter and knew I would look no [...]

By: jenyu

jenyu — Sat, 29 Aug 2009 18:12:46 +0000

Thanks everyone!!

Amy (Eggs on Sunday) – you can get away with the two serving bowl because you’re eating for two! :)

Phoo-D – I think I much prefer being in a tent in a storm than being on a pass in a storm (I’ve done both and I’m glad I survived the latter to tell the tale).

Collette – my MIL has an AWESOME sewing room. It’s like an amusement park for sewers.

Fiona – thanks hon. I can’t take the credit for the toppings though! Got most of them from other recipes :)

Clark – helllooooo handsome! Will it take a crisp to bribe you to bring your beautiful family out to visit our mountains some day? Miss you. xxoo

Tartelette – ha! I think we have similar tastes in eye candy ;)

Kristin – you’re really sweet. I haven’t updated the gallery in a while, but you’ll see a lot of what I’m shooting here or on the photoblog. Feel free to let me know if there is something in particular you’d like to purchase some day.

Laura – I take all of the photos and I use a tripod so it enables me to use my hands in the shot if needed :)

Tiffany – ha ha! Thank you :) I’d be happy if Patagonia just paid me in clothing!

ZenChef – very good to see you here, my dear!

Caitlin – what a perfect description of the crisp: the little black dress of the baking world ;)

Helen in CA – most of the things that can be measured in cups are listed as such. The flour – well, that 3 oz is not necessarily going to measure up to a consistent volume because the density of flour varies widely depending on if it is settled, packed, sifted, etc. See the issue? A volume isn’t really that accurate. That’s why it gives a weight – it is consistent and precise. Kitchen scales are great for that.

Melissa – awesome! I’m glad to see you gaining more and more confidence with baking. I always knew you had it in you.