Blueberry Peach Crisp

This blueberry peach crisp is the quintessential summer dessert. Fresh blueberries and juicy peaches are topped with a brown sugar oat crumble. Serve this fruit crisp warm topped with vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 318kcal

Author Allison Mattina

Ingredients

Topping:

⅔ cup old fashioned oats
⅔ cup all purpose flour
⅓ cup granulated sugar
¼ cup light brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ cup unsalted butter melted and cooled slightly

Filling:

1.5 lbs ripe-firm fresh peaches (about 4 medium peaches) peeled and chopped
3 cups fresh blueberries
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons granulated sugar* see note
¼ cup all purpose flour
½ teaspoon pure vanilla extract

Instructions

Topping:

Preheat oven to 350°F. In a bowl, combine oats, flour, granulated sugar, brown sugar, salt, and cinnamon. Add the melted and stir until well combined. Place in the refrigerator while you prepare the filling.

Filling:

In a large bowl, gently combine all ingredients. Pour the fruit into a baking dish (a a 9x9 square, 9-inch deep dish pie plate or similar).
Sprinkle the topping over the fruit, pinching pieces of the topping together to form small clumps.
Bake for 30-40 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Allow to sit at room temperature for about 15 minutes so the juices can thicken. Serve warm with vanilla ice cream.

Notes

*Adjust the sugar based on how sweet your fruit is.

This recipe previously had a coconut-almond topping. I prefer it with the topping recipe above, as written. If you'd like, you can add 1-2 tablespoons each of sliced almonds and shredded coconut to the topping.

Nutrition