Blueberry Peach Crisp
This simple blueberry peach crisp is a perfect way to showcase beautiful, ripe, juicy summer fruit.
Servings 8 servings
- 5 cups peaches, peeled and cut into 1/2 in slices about 7 medium-size peaches
- 2 cups fresh blueberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1/4 teaspoon ground nutmeg optional
- 3/4 cup flour
- 3/4 cup rolled oats
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter cubed
Preheat the oven to 350 degrees F.
Toss the sliced and peeled peaches with the blueberries, sugar, cornstarch, vanilla, lemon juice and nutmeg until well combined.
Spread the fruit evenly in a 2 quart baking dish.
In a medium bowl, combine the flour, oats, brown sugar and salt.
Add the cubed butter and squish it into the flour oat mixture with fingers or a fork until a coarse crumble forms.
Sprinkle the crumble topping evenly over the fruit.
Bake in the preheated oven for 40-50 minutes until the topping is golden and the fruit is bubbling. Serve warm.
Peeling and slicing peaches: Score a shallow "x" at the bottom of each peach and plunge into a boiling pot of water for 30 seconds or so until the peel starts to come off.
Remove peaches from the pot with a slotted spoon and transfer to an ice water bath immediately to cool quickly. Peel with your fingers and slice into 1/2 slices.
Calories: 388kcal | Carbohydrates: 68g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 181mg | Potassium: 279mg | Fiber: 3g | Sugar: 49g | Vitamin A: 688IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg