Peach and Blueberry Crisp
A quick and easy summertime dessert filled with fresh peaches & blueberries-topped with a buttery-oat crumble!
Ingredients
Fruit filling
- 4 medium peaches skin removed and sliced **See how to remove skins below.
- 1 cup blueberries
- 1/2 cup white sugar
- 2 teaspoons cornstarch
- 2 Tablespoons lemon juice
For Crumble Topping
- 1 cup old fashioned oatmeal
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 stick softened butter
- 1 teaspoon cinnamon
- 1/2 cup sliced almonds optional
- **More cinnamon to sprinkle on top optional
Instructions
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Preheat oven to 350. Combine peaches, blueberries, cornstarch, sugar, and lemon juice in a large mixing bowl. Stir well.
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Pour fruit mixture into an 8x8 baking dish.
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Combine ingredients for crumble topping in a large mixing bowl using a pastry cutter.
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Sprinkle the crumble topping over the fruit mixture evenly.
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Sprinkle with more cinnamon (optional)
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Bake in the oven for 45 minutes or until topping is golden brown and fruit is bubbling and tender.
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Remove from the oven and allow to cool 15 minutes. **You can serve warm but note that juices will not thicken up until slightly cool.
Recipe Notes
**To remove the skin from the peaches:
Fill a large saucepan two-thirds full with water. Bring to a boil on a stovetop. Add peaches to boiling water. Lower heat and let simmer for 2 minutes. Remove and immediately place in a bowl of ice-cold water. Using a paring knife, remove the skin from the peaches. **It should come off easily.
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Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site