Blueberry and Peach Crisp
Blueberry and Peach Crisp is a classic-style fruit dessert featuring sweet peaches, juicy blueberries, and a buttery, crunchy oat topping.
Ingredients
For the Fruit Filling
- 4 cups sliced ripe peaches
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish or a similar-sized ovenproof dish.
- Wash the blueberries and pat them dry. Wash, pit, and slice the peaches. You can peel the peaches if you prefer a softer texture, but leaving the skins on saves time and adds color.Place both fruits in a large mixing bowl.
- Add the granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon to the fruit. Gently toss until the peaches and blueberries are evenly coated.The cornstarch helps thicken the fruit juices as the crisp bakes, while lemon juice enhances the natural flavor of the fruit.
- Pour the fruit mixture into the prepared baking dish. Spread it evenly so that the blueberries and peach slices are distributed throughout the dish.
- In a separate bowl, combine the rolled oats, flour, brown sugar, granulated sugar, cinnamon, and salt.Add the cold butter cubes. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until coarse crumbs form. The mixture should have a crumbly texture rather than a smooth dough.
- Sprinkle the oat mixture evenly over the fruit filling. Leave some larger crumbs for extra texture, and avoid pressing the topping firmly into the fruit.
- Place the baking dish in the preheated oven and bake for 35–45 minutes.The crisp is ready when the topping is golden brown and the fruit filling bubbles around the edges. If the topping browns too quickly, loosely cover it with foil for the remaining baking time.
- Remove the dish from the oven and allow it to rest for 10–15 minutes. This gives the fruit filling time to thicken slightly.Serve warm in individual bowls with vanilla ice cream or whipped cream. The combination of warm fruit and cool, creamy topping makes this dessert especially delicious.
Notes
- Choose ripe peaches: Firm, fragrant peaches provide the best flavor and hold their shape during baking.
- Use fresh or frozen blueberries: Both work well; thaw frozen berries and drain excess liquid if needed.
- Adjust the sugar: Sweet, ripe fruit may require less sugar than fruit that is slightly tart.
- Do not skip the cornstarch: It helps prevent the filling from becoming too watery.
- Use cold butter: Cold butter creates a crumbly topping with a better texture.
- Choose old-fashioned oats: They provide more texture than quick-cooking oats.
- Allow resting time: The filling thickens as the crisp cools slightly.
- Refrigerate leftovers: Store cooled leftovers in a covered container for up to 3–4 days.