Peach and Huckleberry Crisp with Pecan Oat Crumble

Blogging is not like riding a bike . . . You can’t just get back on and start pedaling.

Why you ask?

You quickly forget how everything works!

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It’s been waaaaaaaay too long.

I have to be honest . . .

I almost talked myself into the delete button.  I found it’s not quite that easy though.

If your site is self-hosted, there is just a little more to putting your entire site and all it’s belonging’s into the trash can.  That delay just might be a good thing. It gives one time to think or re-think.

I have noticed as I’m sure you have, that posts are pretty sparse!

I haven’t stopped baking, it’s a daily occurence in this home. Over the last few years I’ve thoroughly enjoyed adding little by little to this silly blog. I’ve learned a lot and tried to improve a bit on the photography as well as the writing. It’s been a lot of work, but also a lot of fun. I’ve spent many more hours than I care to admit on picture taking and preparing a post. I’m quite sure that anyone who runs a blog of one kind or another can relate. I realize that there are thousands upon thousands of sites similar to this one. There are countless baking/cooking blogs that put this little one to shame.  I’m in awe of so many of you!

What it comes down to for me,is good versus better.  

I have to put things into order of importance, and choose the better and most important part first.

So . . . for now, my crazy blog is still here.  If there are recipes that you use and your family enjoys, you might print them when possible.

Heck, I need to print some for myself!


In the meantime . . . “I hope you will get off your butt & Bake this delicious Peach and Huckleberry Crisp with Pecan Oat Crumble.”


It’s really really good!


One of my sweet neighbors brought me an entire BOX of sweet peaches.  I didn’t have a choice, I had to make this dessert.  I used huckleberries, but blueberries or raspberries would also work great. You will see below, that the original recipe from Dahlia Bakery Cookbook uses nectarines and blueberries.  If using huckleberries, one cup seems to be plenty. They are a little more tart and harder to come by.  If you pick your own huckleberries . . . you know what I mean. Be generous, but not too generous.


The crumble is quite yummy.  I dare you not to just eat it with a spoon. Save it for the top of the peaches though.

Pecans, walnuts, hazelnuts or any ‘ol nut is perfect in this crumble, unless you hate nuts.  In that case, leave them out!


Use a 9″ dessert or pie dish or individual ramekins.  I filled four quite nicely.  Fill them quite full with your fruit mixture, as it cooks down while baking. Be generous with the crumble as that’s one of the best parts. I like the crumble to be quite chunky.  Squeeze the mixture firmly in the palm of your hand, then gently let pieces fall away on top of the fruit mixture. Don’t pack it down.  You don’t want very much of that crumble to sink down into the fruit.  It’s much better if it stays afloat and gets golden and crispy.


Oh so good!

My baking time was approximately 45 minutes.  You’ll know your dessert is done, when the juices are bubbling over and the crumble is crisp and golden all the way through. I served our crumbles with whipped cream on the top, but ice cream is also yummy.

my notes:

Thanks for visiting me once in a while and leaving sweet comments!

Remember . . . print the recipes that you might like to keep in your collection.  Some have the print button and some you might need to copy and paste to Word or other.



Peach and Huckleberry Crisp

Original Recipe from Dahlia Bakery

(adapted using peaches and 1 cup of huckleberries)


  • Pecan Oat Crisp
  • 2/3 cup rolled oats
  • 2/3 cup packed brown sugar
  • 2/3 cup all-purpose flour
  • 1/3 cup lightly toasted pecans, chopped
  • 1/2 teaspoon cinnamon
  • 6 tablespoons (85 g) cold unsalted butter, cut into 1/2 inch dice
  • Fruit mixture
  • 5 medium (794 g/ 1 3/4 pounds) nectarines, or peaches
  • 2 cups frozen blueberries
  • 1/2 cup vanilla sugar
  • 3 tablespoons cold unsalted butter, cut into 1/8 inch dice
  • 1 teaspoon freshly squeezed lemon juice
  • 1 vanilla bean
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch


  1. Preheat the oven to 350 degrees. To make the crisp topping, combine the oats, brown sugar, cinnamon, toasted pecans, and flour in a bowl. Add the diced butter and blend with a pastry blender or the tips of your fingers until crumbly. Set aside.
  2. Cut the nectarines in half, remove the pits, and then slice them 1/4 inch thick. You should have about 4 cups sliced nectarines. Put the nectarines, blueberries, sugar, butter, and lemon juice in a large bowl. Split the vanilla bean lengthwise and use a paring knife to scrape out the seeds. Add the vanilla bean scrapings to the bowl. Sift the flour and the cornstarch into the bowl and gently combine all the ingredients using a rubber spatula.
  3. You can either put the whole crisp in one 9-inch pie pan or multiple ramekins. Evenly distribute the crumble all over the top. Put the pie plate or ramekins on a baking sheet to catch any drips and place it in the oven. Bake until the fruit is cooked and bubbling and the topping is golden, 50 to 55 minutes, rotating the pan halfway through the baking time.
  4. Remove the pan from the oven and cool briefly on a wire rack. Serve while the crisp is still warm.




  • Rexann nielsen - 08/28/2016 - 11:50 am

    Yummy!!! I will make that this week!!! You are AMAZING!!! Thank you!!!ReplyCancel

  • Peggy Jeanne - 08/28/2016 - 2:35 pm

    Please don’t ever stop posting your recipes! They are all awesome!ReplyCancel

  • Ingrid - 08/28/2016 - 6:41 pm

    Don’t you dare!!! I have made & loved lots of your recipes!! Keep up ’em coming even if it’s just randomly. Please!!!ReplyCancel

  • Lillie - 08/29/2016 - 4:05 pm

    So many things to say…

    So, I hope you do not quit. Frankly, I am sometimes overwhelmed by people who post daily and more. So I am ok with you being very sporadic. I don’t know what this costs you, so I get it if it’s just not worth the money. But I will print out several recipes that rank among my all time faves!! No lie!

    Next, my grandparents had a mountain house in Blowing Rock, NC growing up. My grandfather knew just how to wind his way up Grandfather Mountain and pull off at just the right spot to go huckleberry picking. We wore upside down gallon milk cartons around our necks. I have asked and asked (Dandy is long gone) and no one knows what I mean. If I could find a huckleberry spot again I would be in heaven!!ReplyCancel

  • jamie - 09/04/2016 - 9:01 pm

    i LOVE your blog/recipes. your photography is stunning! i hope you stay in this little corner of the world with us and continue sharing all the things you create in your kitchen!ReplyCancel

  • Theresa - 09/09/2016 - 3:48 pm

    Thank you, Thank you for all of your hard work! Your website and blog is one of the first ones that I found and is one of my favorites! Your recipes are well written and easy to understand (especially for a non-cook like myself). Your creamy potato is one of our favorites!!ReplyCancel

  • Megan - 09/10/2016 - 9:36 pm

    I love your blogs, recipes, and pictures! I don’t mind that you post sporadically…there is life to live! I do hope you keep posting but I also understand if the blog is expensive.

    Thank you for all of the recipes so far (and hopefully lots more in the future)!ReplyCancel

  • Amy - 09/14/2016 - 1:21 am

    Please continue to share your recipes! I love your blog even if you only post occasionally! Your blog is one that a love searching when I need to find that “something.” Thanks for all you do! Hoping you continue!ReplyCancel

  • Tracy - 10/12/2016 - 8:43 pm

    I miss you! Please do not put what you have worked so hard on in the trash. I can only imagine the work that goes into your posts, I certainly appreciate your hard work. Even if you post once a month or even two I would be so happy. I follow you on Pinterest.

    Hugs and keep baking and cooking.


    • Get Off Your Butt and BAKE - 10/13/2016 - 11:19 am

      Hi Tracy,

      I’m still here for now. It is hard to give something up that you enjoy so much! I’ll try to post when I can.
      This is my recipe book as well!

      Thanks so much,

  • Kallie Komoda - 10/23/2016 - 3:50 pm

    Please don’t delete your site! I love you site and it really helps me with making meals for my family!ReplyCancel

  • Beth - 01/22/2017 - 10:15 am

    I agree with all of the positive replies. I check your blog frequently to look for more posts/recipes. You have the best recipes and a great writing talent; entertaining and enjoyable. My favorite all-time recipe from your blog is the orange yeast rolls. I have made them every Christmas and Easter since I discovered this blog when searching for a recipe like yours. Thank you! AND…DO NOT GIVE UP!ReplyCancel