Description
Peach Blueberry Crisp is a delightful summer dessert that combines the sweet and tart flavors of fresh peaches and blueberries with a crunchy oat crumble topping. This easy-to-make baked fruit dessert is perfect for any occasion and pairs wonderfully with a scoop of vanilla ice cream or whipped cream.
Ingredients
Scale
Peach Blueberry Filling:
- 4 cups fresh or frozen sliced peaches
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Oat Crumble Topping:
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch or similar-sized baking dish.
- Prepare the fruit filling: In a large bowl, combine the peaches, blueberries, lemon juice, granulated sugar, cornstarch, and vanilla extract. Toss gently to coat, then pour the fruit mixture evenly into the prepared baking dish.
- Make the oat crumble: In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until crumbly and well combined. Sprinkle the oat topping evenly over the fruit.
- Bake the crisp: Bake for 35–40 minutes, or until the topping is golden and the fruit is bubbling. Let cool for 10 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
- You can use canned peaches (drained) if fresh or frozen aren’t available.
- Add chopped nuts like pecans or almonds to the topping for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of crisp
- Calories: 320
- Sugar: 27g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
