Blueberry Peach Crisp
A comforting dessert featuring fresh peaches and blueberries topped with a crunchy oat mixture, perfect for any occasion.
Ingredients
For the fruit filling
- 4 cups fresh peaches, sliced Approximately 4-5 peaches.
- 2 cups blueberries (fresh or frozen)
- ½ cup granulated sugar Adjust according to sweetness preference.
- 1 teaspoon ground cinnamon
For the oat topping
- 1 cup oats (old-fashioned or quick-cooking)
- ½ cup all-purpose flour Or gluten-free flour for gluten-free option.
- ½ cup unsalted butter, melted Replace with coconut oil for a plant-based option.
For serving
- Vanilla ice cream Serve warm on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Wash and slice your peaches into thin wedges, removing the pits and rinsing blueberries under cool water.
Cook the Base
- In a mixing bowl, combine sliced peaches and blueberries. Add granulated sugar and ground cinnamon, and mix until evenly coated.
Assemble the Fruit Mixture
- Spread the fruit mixture evenly into a greased 9x13 baking dish.
Make the Oat Topping
- In a separate bowl, mix together oats and flour. Pour in the melted butter and stir until the mixture is crumbly.
Add the Topping
- Evenly sprinkle the oat mixture over the fruit layer in the baking dish.
Bake the Crisp
- Bake in the preheated oven for 30-35 minutes, until the topping is golden and the fruit filling bubbles.
Serve
- Allow to cool for at least 10 minutes before serving. Scoop into bowls and top with vanilla ice cream.
Notes
For variations, consider incorporating other fruits or customizing toppings with nuts or spices. Store leftovers in an airtight container for up to 4 days.