Description
A delicious and comforting Peach Blueberry Crisp featuring tender peaches and juicy blueberries baked under a crispy oat and brown sugar topping. This easy-to-make dessert combines fresh fruit with a buttery crumb topping, perfect served warm with vanilla ice cream or whipped cream.
Ingredients
Scale
Fruit Mixture
- 4 ripe peaches, peeled and sliced
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Crisp Topping
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to catch any drips during baking.
- Prepare Fruit Mixture: In a large bowl, combine the peeled and sliced peaches, fresh blueberries, granulated sugar, and lemon juice. Toss gently to evenly coat the fruit with sugar and lemon juice.
- Mix Crisp Topping: In a separate bowl, mix the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt thoroughly to combine all dry ingredients.
- Add Butter: Add the cold, cubed unsalted butter to the oat mixture. Use a pastry cutter or fork to blend the butter into the dry mixture until it resembles coarse crumbs.
- Assemble Crisp: Pour the prepared fruit mixture into a greased 9×9-inch baking dish. Evenly sprinkle the oat crumble topping over the fruit.
- Bake: Bake the crisp in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit mixture is bubbly and cooked through.
- Serve: Let the crisp cool slightly before serving. Enjoy warm, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Notes
- For a nuttier topping, add 1/4 cup chopped pecans or walnuts to the oat mixture.
- Peeling peaches is optional but recommended for a smoother texture in the crisp.
- You can substitute fresh blueberries with frozen ones if out of season—just do not thaw before mixing.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
