Red, White, & Blue Crisp

Wow, ya’ll. The past two months have blurred by! I’m not sure where June went, or how we are even in July, but things have been downright crazy!

In May I turned the big 3-0. *gasp* I wasn’t too nervous about it and celebrated the day with family, but its still super weird to think I’m in a new decade!!

And, two days before I turned thirty, I did a thing and bought a…HOUSE!!! O_O


Its the cutest little house tucked away in the countryside surrounded by trees and nature and has a lake in the backyard!! I am SO excited about the lake!! 🙂 And I am utterly in awe at how Jesus worked this house out for me to live in. The market in Raleigh is so crazy right now that houses are selling before they even officially hit the market. How my realtor managed to find this house, get us the first showing, and the fact that my bid was accepted – ya’ll, I’m two months in at owning this house and still shocked that I own it! HA!


Needless to say, since then it has been crazy with moving out of my apartment into the house and getting settled in. My parents have been up here basically every week helping  fix up the place, unpacking all the boxes, cleaning up the massive yard, and going beyond what I could imagine a new home would ever need.

Ya’ll, I bought toilets yesterday. TOILETS!! Two of them!! I guess this is what real adulting is like? #WelcomeToMy30s

But now that I’m just about settled, I’ve gotten the bug to bake again (yay!!). Over the weekend, I had some fun in my new kitchen creating this little Red, White, & Blue Crisp. And just in time for the Independence Day!! 🙂

I hope you all enjoy this fruity treat!

Have a wonderful 4th of July, Friends!!


*1 cup fresh blueberries, rinsed
*1 cup fresh raspberries, rinsed
*1 peach, diced & rinsed
*2.5 TBSP Truvia
*3/4 cup old-fashioned oats
*3/4 cup all-purpose flour
*2 tsp ground cinnamon
*2 tsp cornstarch
*2.5 TBPS maple syrup
*2 TBSP unsalted butter, melted and cooled slightly
*1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees.


In a medium bowl, add the blueberries, raspberries, and diced peaches. Sprinkle the Trivia over the fruit and stir gently so as to not mush the fruit.



In a separate bowl, mix together the oats, flour, cinnamon, and cornstarch. After the dry ingredients are thoroughly mixed together, add in the maple syrup, melted butter, and vanilla extract. Mix well.

Spray a glass pie pan or baking dish with non-stick spray.



Pour the fruit into the dish and spread evenly.

Crumble the oat topping over the fruit. Place the dish into the oven and bake for 30 – 35 minutes.


Serve as is or with a scoop of vanilla ice cream!

One Comment Add yours

  1. txjessy says:

    Wow congratulations on the house! It’s beautiful and has such a gorgeous view in the back 💕.
    Also happy belated birthday, may God bless you with many more. I know how you feel, I cried when I turned 30 😂. Gone was the girl who was eager to turn 20 LOL.
    Your dessert looks delicious 😋 BTW.


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