Peach & Blueberry Crisp
A fragrant and simple dessert combining juicy peaches and tart blueberries with a buttery oat topping, perfect for any occasion.
Ingredients
Fruit Filling
- 4 cups sliced peaches Fresh or frozen, do not thaw if using frozen
- 2 cups blueberries Fresh or frozen, do not thaw if using frozen
- 1/4 cup granulated sugar Adjust based on fruit sweetness
- 2 tbsp cornstarch Thickens the filling
- 1 tsp lemon juice Adds brightness to the fruit
- 1 tsp vanilla extract Enhances flavor
Crisp Topping
- 1 cup rolled oats Old-fashioned oats preferred
- 3/4 cup all-purpose flour Can substitute for gluten-free blend
- 3/4 cup brown sugar Gives a caramel flavor
- 1/2 tsp ground cinnamon Adds warmth
- 1/4 tsp ground nutmeg Optional, can increase cinnamon if unavailable
- 1/4 tsp salt Balances sweetness
- 6 tbsp cold unsalted butter Keeps topping crumbly
Instructions
Preparation
- Preheat oven to 350°F and lightly grease a 9×9 inch baking dish.
- In a large bowl, combine sliced peaches, blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until fruit is evenly coated.
- Transfer the fruit mixture to the prepared baking dish and spread into an even layer.
- In a separate bowl, mix rolled oats, all-purpose flour, brown sugar, ground cinnamon, ground nutmeg, and salt.
- Cut cold unsalted butter into the oat mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the fruit layer.
Baking
- Bake for 35 to 40 minutes or until the topping is golden brown and the fruit filling is bubbling.
- Remove from oven and let rest for 10 minutes before serving.
Notes
For optimal results, let the crisp rest to thicken the juices before serving. Can be served warm with ice cream, yogurt, or on its own. For make-ahead options, store the fruit and topping separately in the refrigerator and bake when desired.