Peach Blueberry Crisp
Peach blueberry crisp is an easy way to use summer fruits in a dessert. Enjoy with whipped cream or ice cream!
Servings: 6
Calories: 359kcal
Equipment
- Cutting board
- Chef Knife
- Mixing Bowl
- Wooden spoon
- Measuring cups
- Measuring spoons
- 8" x 8" baking pan
- Rubber spatula
Ingredients
For the fruit filling:
- 2 cups frozen or fresh blueberries 190 grams
- 2 cups frozen or fresh diced peaches about 2 medium sized peaches (336 grams)
- 2 Tablespoons melted butter 28.35 grams
- ½ cup brown sugar packed (110 grams)
- 1 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¾ teaspoons ground cardamom
- ⅛ teaspoon ground nutmeg
For the crisp topping:
- 1 1/2 cups rolled or old fashioned oats 140 grams
- ¾ cup all-purpose flour 96 grams
- ½ cup granulated sugar 100 grams
- ¼ teaspoon salt
- 1 stick melted unsalted butter ½ cup, 113 grams
Instructions
- Preheat your oven to 350°F. Grease or spray an 8-inch or 9-inch casserole or baking dish.
- Place the blueberries, peaches, brown sugar, cornstarch, and cinnamon in a large mixing bowl. Stir together to combine & coat the fruit evenly.
- Pour the fruit filling into your prepared baking dish. Spread evenly and set aside.
- To make the crisp topping, place the oats, flour, sugar, cinnamon, and salt in a bowl. Stir to combine.
- Pour the melted butter over the oatmeal mixture in the bowl and stir until thoroughly incorporated.
- Spoon the topping over the blueberry peach filling and gently spread until the filling is covered evenly.
- Bake for 45-55 minutes or until the crisp topping is lightly browned and the filling is bubbly and warm.
- Serve warm, as is, or top with whipped cream or vanilla ice cream and enjoy
Notes
Store your peach blueberry crisp for 2-3 days at room temperature or 3-4 days refrigerated. Be sure to cover with plastic wrap or aluminum foil or store in an airtight container.
Other fruits that would pair well with the flavors in this recipe: blackberries, raspberries, strawberries, apples