Description
This peach and blueberry crisp is a comforting dessert. It combines sweet peaches and tart blueberries under a crunchy, buttery oat topping. This recipe is easy to make and perfect for any occasion.
Ingredients
Scale
- 6 cups sliced peaches (about 6-8 medium peaches)
- 2 cups fresh blueberries
- 1/2 cup granulated sugar (or more, to taste)
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced peaches and blueberries.
- Add the granulated sugar, 2 tablespoons of flour, lemon juice, and vanilla extract to the fruit. Toss gently to combine.
- Pour the fruit mixture into a 9×13 inch baking dish. Spread it evenly.
- In a separate medium bowl, combine the oats, 1/2 cup of flour, brown sugar, cinnamon, and salt.
- Add the cold butter pieces to the oat mixture. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the fruit in the baking dish.
- Bake for 40-50 minutes, or until the fruit is bubbly and the topping is golden brown and crisp.
- Let the crisp cool for at least 15 minutes before serving. This allows the fruit filling to set.
Notes
- You can use frozen peaches and blueberries. If using frozen, do not thaw them before mixing with other ingredients.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 35mg