Peach Crisp
Mercy, Mercy, Mercy | Cannonball Adderley
I love Peach Crisp as a summer dessert. When peaches are in season, I eat them as often as possible. Juicy peaches make this dish shine, and the crisp can be eaten at any time of day, served warm or cold. The topping for this Peach Crisp works great for peaches or berries, so it’s possible to make use of whatever fruit you have around. Improvise with the fruits you include like Cannonball himself. It’s also possible to add nuts to the topping – just combine after blending. If using fruits that gives off more liquid, like strawberries, I suggest increasing the amount of cornstarch to thicken the filling. This recipe is adapted from Jennifer Segal’s Once Upon a Chef.
I’ve found that different varieties of peaches taste vastly different, and depending on where you’re located, you can find peaches from different locations throughout the season. Georgia and Missouri peaches are my favorites. The Reliance peaches we can grow in Wisconsin are also delicious. Take note of where the peaches you find originated and see what you like best.
Peach Crisp makes any summer dinner feel special, but can be put together quickly and easily with just a handful of ingredients and the best ripe peaches. Serve this peach crisp with ice cold vanilla ice cream, while listening to Mercy, Mercy, Mercy by Cannonball Adderley.
Making Peach Crisp
Use ripe, juicy peaches for crisp. Many people say you need to peel the peaches. I like to leave the skins on because it’s easier and includes more of the nutrients, like fiber.
Choose high-quality, premium, full-fat vanilla ice cream. I use a local brand, Sassy Cow. It is the best vanilla ice cream I’ve found that can be purchased in a store due to its full vanilla flavor, richness, and unsurpassed melt.
About the music: Mercy, Mercy, Mercy by Cannonball Adderley
Mercy, Mercy, Mercy is a Grammy-winning album from 1967, helmed by legendary saxophonist Cannonball Adderley. The title track on this album has a fantastic lead-in as Cannonball recognizes his pianist, Joe Zawinul, for writing the song, and talks about handling adversity as he introduces the song. It’s rare for the artist to discuss the tune in such a succinct and impactful manner and I love Cannonball’s approach on this track. “Sticks” is also a fantastic display of Cannonball’s talent.
This recipe had the honor of being featured on WORT, Madison’s community radio station, in 2026. The jazz program Journeys into Jazz was kind enough to host me to talk about the cookbook and this recipe.
Album Pairing: Mercy, Mercy, Mercy | Cannonball Adderley
🎵 Listen to the album while you cook or eat 🎵
Make Peach Crisp
Peach Crisp
Ingredients
FILLING
- 3 lbs peaches approx. 10 peaches
- 2 Tbsp lemon juice 1 lemon
- ⅔ C granulated sugar
- 2 Tbsp cornstarch
- ½ tsp vanilla
- ⅛ tsp salt
TOPPING
- ¾ C packed dark brown sugar
- ¾ C whole wheat flour
- 1 ¼ C old-fashioned oats
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ C unsalted butter or Smart Balance at room temperature
Instructions
- Preheat oven to 350° F.
- Peel peaches by placing in boiling water for 30 seconds. Remove, let cool, and skins should peel off easily using fingers. Slice peaches and remove pits.
- Mix peaches with remaining filling ingredients in medium bowl.
- Place filling in a 9×13 pan in an even layer.
- Mix topping ingredients together in medium bowl with hands or a pastry cutter. When combined, place topping over the filling in the pan, spreading evenly.
- Bake for 45 minutes or until browned and filling is bubbly. Let cool 20 minutes before serving.
Notes
Love this recipe-album pairing? Get a copy of Dads Jazz Cookbook, including this and many other delicious treats!
