Peach Blueberry Crisp -

sliced peaches and blueberries are visible beneath the oat crust of the crisp in this top down shot of the pan with a metal spoon in it.

Peach Blueberry Crisp

Juicy, sun-ripened peaches mingle with the sweetness of fresh blueberries beneath a heavenly brown sugar crust in this Peach Blueberry Crisp. This is one dessert worth daydreaming over.

Prep Time5

Cook Time23

Total Time28

Course: Dessert

Cuisine: American

Servings:

Calories: 384kcal

Ingredients

Fruit Filling Ingredients

4-5 peaches sliced approximately ½-inch thick, about 4 cups worth
10 ounces blueberries about 2 cups worth
1 tablespoon fresh lemon juice
⅓ cup light brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon kosher salt
1½ tablespoons cornstarch

Crisp Topping Ingredients

¾ cups old-fashioned oats
¾ cups all-purpose flour
⅓ cup light brown sugar
½ cup butter melted

Instructions

Preheat the oven to 400°F. Grease a 9-inch pan or 2½ quart baking dish with butter.
Place the peaches and blueberries in a large bowl and drizzle with lemon juice. Sprinkle with the sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and then pour into the greased baking dish.
In the same bowl used for the fruit, stir together the oats, flour, and brown sugar. Add the butter and stir with a fork until crumbs form. Sprinkle the oat mixture on top of the fruit.
Bake for 22-24 minutes, until the crisp topping has browned and the fruit mixture is bubbling. Serve warm with vanilla ice cream.

Nutrition