Peach Blueberry Crisp
The peach blueberry crisp combines fresh peaches, blueberries, and oats to form a wonderful dessert that's perfect for summer.
Servings: 8
Ingredients
For the filling
- 6 medium peaches peeled and sliced
- 3 cups blueberries
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 5 tablespoons all-purpose flour
- 1/2 cup granulated sugar
For the topping
- 3/4 cup all-purpose flour
- 2/3 cup brown sugar
- 1 cup old fashioned rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter cold and cubed
Instructions
For the filling
- Preheat the oven to 350f and prepare a 10 inch cast iron skillet or 9 inch pie dish or square pan with a light coating of cooking spray.
- In a large bowl add the peaches, blueberries, lemon juice, vanilla, flour, and granulated sugar and mix gently to combine and set aside.
For the topping
- In a separate bowl combine the flour, oats, brown sugar, salt, and cinnamon.
- Add the butter and use your hands or a pastry cutter to distribute it and combine with the flour mixture until crumbly.
Assembly
- Place the filling in the prepared skillet or pan and sprinkle with the oat topping.
- Place the crisp in the oven and bake for 40-45 minutes until golden brown and bubbly.
- Allow the crisp to cool for a few minutes before serving with whipped cream or vanilla ice cream. Enjoy!
Notes
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- The crisp can also be served at room temperature or cold.
- Leftovers can be stored in the refrigerator for 3-5 days.
Nutrition
Calories: 368kcal | Carbohydrates: 62g | Protein: 4.5g | Fat: 12.3g | Saturated Fat: 8.2g | Cholesterol: 30mg | Sodium: 152mg | Potassium: 331mg | Fiber: 4.7g | Sugar: 40.4g | Calcium: 21mg | Iron: 2mg
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