Description
This Blueberry Peach Crisp combines juicy summer peaches and sweet blueberries baked under a golden, buttery oat topping. It’s a simple yet elegant dessert perfect for family dinners or gatherings, served warm on its own or with vanilla ice cream. The crisp texture contrasts beautifully with the jammy fruit filling, making it a favorite seasonal treat.
Ingredients
For the Fruit Filling
- 5 cups peaches, sliced (about 5 medium peaches)
- 3 cups blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Crisp Topping
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Prepare the Fruit Filling: In a large bowl, combine the sliced peaches, blueberries, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and a pinch of salt. Gently stir until the fruit is evenly coated.
- Transfer Filling to Dish: Pour the mixed fruit filling into the prepared baking dish, spreading it out evenly.
- Make the Crisp Topping: In a separate bowl, mix together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt until combined.
- Incorporate Butter: Add the cold, cubed butter to the dry mixture. Use your fingertips or a pastry cutter to work the butter into the mixture until it forms a crumbly texture with small pea-sized pieces.
- Top the Fruit Filling: Evenly sprinkle the oat topping over the fruit filling without pressing it down, ensuring a light, airy crust.
- Bake the Crisp: Bake for 40 to 45 minutes until the topping is golden brown and the fruit filling bubbles around the edges. If the topping browns too quickly, loosely cover the dish with foil for the last 10 minutes.
- Cool Slightly: Remove from the oven and let rest for 15 minutes to allow the filling to thicken slightly.
- Serve: Spoon the crisp into bowls and serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- You can add raspberries or blackberries to the fruit filling for extra berry flavor.
- Chopped pecans or walnuts can be mixed into the topping for added crunch.
- A pinch of nutmeg in the filling adds a warm, cozy note.
- Using brown butter in the topping enhances the depth of flavor.
- Adding lemon zest brightens the citrus notes in the filling.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F to maintain a crisp topping; microwaving softens the texture.
- Frozen blueberries can be used without thawing.
- Peach skins can be left on or peeled based on preference for texture.
- The crisp can be assembled ahead of time and baked when ready.
- Cornstarch is essential for thickening the fruit juices and preventing a runny filling.
- The crisp freezes well for up to 2 months when tightly covered.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
