Peach and Blueberry Crisp
Peach and Blueberry Crisp is an easy dessert made at home using fresh summer fruit together with pantry staples like oats, almonds, and brown sugar. The sweet and crunchy oatmeal and almond topping pairs perfectly with the fruit filling. Serve warm with a scoop of ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 4 peaches, cored, unpeeled, sliced into wedges
- 12 oz blueberries
- 4 tablespoons salted butter, melted
- ½ fresh lemon, squeezed
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ¼ cup all-purpose flour
- ¾ cup oats, old-fashioned rolled or regular or quick
- ½ cup almonds, sliced and toasted
- ½ cup brown sugar
- 5 tablespoons salted butter, softened (not melted)
Instructions
- Preheat oven to 350°F. In a large bowl, combine sliced peaches, blueberries, melted butter, lemon juice, ⅓ cup brown sugar, vanilla extract, and cornstarch. Gently stir until mixed, then transfer to a greased baking dish.
- In a medium mixing bowl, combine flour, oats, toasted sliced almonds, and ½ cup brown sugar. Add softened butter and use a fork to work it into the dry ingredients until moist and clumpy. Sprinkle the topping evenly over the fruit mixture. Scatter reserved sliced peaches and blueberries around the edges.
- Bake uncovered for 40-45 minutes or until the top is golden brown and the fruit is bubbling. Remove from oven and let cool slightly before serving.
Notes
Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until fragrant for extra flavor. Use old-fashioned rolled oats for the best texture in the topping. Let the crisp rest 10 minutes after baking to allow juices to set.
Nutrition
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg