About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

Did you make one of my recipes? Tag @toriavey on Instagram or Twitter… I want to see!

facebook instagram pinterest twitter

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Please Note: We typically moderate comments once per month, so please don't expect a quick response. If you'd like more direct access to me and my team, consider joining my exclusive culinary community. You'll get access to member's only recipes and videos, prompt and cheerful cooking support, a private social community of passionate home cooks, and an ad-free experience on my site! Learn more here.

I encourage you to read through the entire post and comments section carefully before asking a question, as it has very likely already been answered. Read the comment policy.

Comments

    • Tori Avey says

      Hi Jennifer, you can sub a non-dairy butter substitute (like Earth Balance buttery sticks) for the butter, and use a dairy-free ice cream. Enjoy!

  1. Helene says

    5 stars
    I made the blueberry peach crisp three times this month.But I wonder if peeling the peaches, which I did, made a difference. I liked it and the people I made it for LOVED it.

  2. Alice K. says

    Hi,
    I love the idea of peach crisp, but blueberries are getting kind of pricey on the east coast… If I were to substitute nectarines, about how many would I need?
    Thanks!

    • Tori Avey says

      Hi Jonathan, I’m not a big fan of margarine, but you can certainly make the substitution. I’d recommend Earth Balance natural buttery sticks, they’re the closest thing I’ve found to butter and I think it’s the healthiest margarine out there. If you can find it organic, even better. Enjoy!

  3. Dave N says

    5 stars
    Loved the recipe. My family enjoyed the heck out of it. Loved the thickening of the tapioca. Do you think this would freeze well?

  4. Nicole says

    5 stars
    I made this for my family and they absolutely loved it!!!! It was so delicious and the vanilla ice cream was the perfect balance with the dessert!

  5. Maren says

    5 stars
    I made this recipe yesterday. So easy! So delicious! It was gone before the night was up. I substituted blackberries from our garden for the blueberries, and it was a hit! Yum!

    • Tori Avey says

      Hi Martha, Minute Tapioca can usually be found in the pudding section of the supermarket in a small box. It’s a type of tapioca (think tapioca pudding), and it is quick-cooking. It can also be used as a thickener. I prefer it for thickening pies, crisps and puddings rather than corn starch or flour– it gels better and doesn’t change the color of the fresh fruit filling (flour and cornstarch can give the filling a milky appearance).

  6. Ilke says

    SF is one my favorite places as well. I visited ten years ago and I think I am due for another one. I don’t remember visiting this location but it will sure be on the list next time.
    That is why I gain weight on trips, since I can not pack and bring stuff back, I just eat like there is no tomorrow 🙂

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
​​