Description
This Peach Blueberry Crisp captures the essence of summer with ripe, juicy peaches and tart blueberries under a golden oat topping. Easy to make, endlessly adaptable, and always a crowd-pleaser—especially with a scoop of melting vanilla ice cream.
Ingredients
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For the Fruit Filling:
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4 large ripe peaches (about 2 pounds), pitted and sliced into ½-inch wedges
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2 cups fresh blueberries
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¼ cup granulated sugar
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2 tablespoons fresh lemon juice
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1 tablespoon cornstarch
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1 teaspoon vanilla extract
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¼ teaspoon ground cinnamon
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Pinch of salt
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For the Crisp Topping:
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1 cup old-fashioned rolled oats
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⅔ cup all-purpose flour
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⅔ cup packed light brown sugar
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½ cup cold unsalted butter, cut into small cubes
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
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Optional: ⅓ cup chopped pecans or sliced almonds
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Instructions
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Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or a 10-inch cast-iron skillet.
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Prepare the fruit by slicing peaches and rinsing blueberries.
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Combine fruit with sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently.
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Spread the fruit mixture evenly in the prepared dish.
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For the topping, mix oats, flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the cold butter until crumbly, then fold in nuts.
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Sprinkle topping evenly over the fruit and bake for 35-40 minutes until golden brown.
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Cool for at least 15 minutes before serving.
Notes
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Make-ahead: Crisp topping can be prepared up to 3 days in advance.
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Reheating: To restore crispness, reheat in a 350°F oven for 10 minutes.
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Freezing: Unbaked crisp can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 222 kcal
- Sugar: 35 g
- Sodium: 130 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3g
- Cholesterol: 30 mg
Keywords: Peach crisp, blueberry crisp, summer dessert, fruit crisp