Peach Blueberry Crisp Recipe
User Reviews
4.6
15 reviews
Excellent
Peach Blueberry Crisp Recipe
Report
Enjoy fresh summer flavor with this peach blueberry crisp! Peaches combine with blueberries and are covered in a buttery oat topping for a delicious dessert!
Share:
Ingredients
- 2 cups blueberries fresh or frozen
- 2 cups peaches fresh, frozen or canned
- 2 tablespoons butter melted
- 1 tablespoon lemon juice
- ½ cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
For the crisp topping:
- 1.5 cups rolled or old fashioned oats
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 8 tablespoons unsalted butter melted, 1 stick
Instructions
- Preheat your oven to 350° and grease or spray an 8-inch or 9-inch casserole or baking dish.
- If using fresh peaches, pit and slice them. The peach slices don't have to be peeled. If using canned peaches, drain them well.
- Place the blueberries, peaches, brown sugar, cornstarch, lemon juice, melted butter, 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.
- Place the oats, flour, sugar, cinnamon, and salt in a medium bowl to make the crisp topping. Stir to combine.
- Pour the melted butter over the ingredients in the bowl and stir until thoroughly incorporated.
- Spoon the crumble mixture 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.
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.
- Use old-fashioned oats, not steel-cut or quick-cooking oats.
- The filling will be soupier if you use frozen or canned fruit.
- To increase the spice level in your crisp, you can add a pinch of ground nutmeg to the fruit filling or add a teaspoon of cinnamon to the crisp topping.
- You can switch up the fruits and combine blueberries with cherries or peaches with raspberries. Combine your favorite fruits
- This recipe is excellent to make to serve a crowd. Simply double or triple it and use a large baking dish.
- 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.
- Use old-fashioned oats, not steel-cut or quick-cooking oats.
- The filling will be soupier if you use frozen or canned fruit.
- To increase the spice level in your crisp, you can add a pinch of ground nutmeg to the fruit filling or add a teaspoon of cinnamon to the crisp topping.
- You can switch up the fruits and combine blueberries with cherries or peaches with raspberries. Combine your favorite fruits
- This recipe is excellent to make to serve a crowd. Simply double or triple it and use a large baking dish.
Nutrition Information
Show Details
Calories
269kcal
(13%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
106mg
(4%)
Potassium
165mg
(5%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
237IU
(5%)
Vitamin C
6mg
(7%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 106mg | 4% |
| Potassium | 165mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
Other Recipes
You'll Also Love
