Peach Blueberry Crisp
Juicy, fresh fruit topped with a golden, buttery crisp—this peach blueberry crisp is the ultimate summer dessert. It's easy to make and perfect for every occasion, making it the kind of recipe you’ll come back to all season long. Enjoy it with a scoop of vanilla ice cream or eat it cold straight from the fridge!
Servings: 8 servings
Equipment
- 1 10 inch pie dish or an 8x8 baking dish
- 2 Mixing bowls
- Measuring Utensils
Ingredients
Fruit Filling
- 4 Ripe Peaches
- 1 cup Blueberries fresh or frozen
- ½ cup Dark Brown Sugar
- ¼ cup All-Purpose Flour or a gluten-free flour
- 2 tablespoon Lemon juiced
Topping
- 1 cup All-Purpose Flour
- 1 cup Rolled Oats
- ½ cup Dark Brown Sugar
- ½ cup Butter, melted
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ tsp Salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish. I used a 10-inch pie dish, but a 9 inch square baking dish would work too.
- Make the filling: In a mixing bowl, combine sliced peaches, blueberries, flour, sugar, and lemon juice. Toss gently to coat. Pour into the prepared baking dish
- Make the topping: In another bowl, mix oats, flour, cinnamon, nutmeg, sugar, and salt. Stir in melted butter until the mixture is crumbly.
- Assemble & bake: Sprinkle the crisp topping evenly over the fruit. Bake for 40-45 minutes, until the top is golden brown and the fruit is bubbling.
