Description
This Easy Peach Blueberry Crisp is a delightful summer dessert combining juicy peaches and fresh blueberries baked under a crunchy, buttery oat topping. Perfect for showcasing seasonal fruit, it’s simple to prepare and serves wonderfully warm with vanilla ice cream.
Ingredients
Scale
Filling
- 1 1/2 lbs peaches, peeled, pitted, and quartered
- 12 ounces fresh blueberries
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/4 cup golden brown sugar, packed
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp cornstarch
Crisp Topping
- 1 cup flour
- 1/2 cup oats
- 1/2 cup golden brown sugar
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375˚F (190˚C). Grease a 9-inch pie pan thoroughly to prevent sticking, then set it aside.
- Make Filling: In a large mixing bowl, combine the quartered peaches, fresh blueberries, granulated sugar, vanilla extract, lemon juice, golden brown sugar, cinnamon, nutmeg, and cornstarch. Stir gently until everything is mixed well and juices start to release from the fruit. Cover the bowl with a towel and let it sit for 10 minutes to macerate and thicken slightly while you prepare the topping.
- Prepare Crisp Topping: In a medium bowl, mix together the flour, oats, golden brown sugar, cinnamon, sea salt, nutmeg, and vanilla extract. Pour in the melted unsalted butter and stir until the mixture forms a crumbly texture with no dry flour remaining.
- Assemble: Pour the fruit filling into the prepared pie pan, spreading it out evenly. Evenly sprinkle the oat and flour crisp topping over the fruit.
- Bake: Place the pie pan on the center rack of the oven and bake for about 45 minutes. The crisp topping should turn golden brown, and the fruit filling will bubble vigorously around the edges when fully cooked.
- Cool and Serve: Remove the crisp from the oven and allow it to cool for at least 30 minutes. Serve warm, ideally topped with a scoop of vanilla ice cream for extra indulgence.
Notes
- Peeling peaches can be made easier by blanching them briefly in boiling water and then cooling them in ice water.
- Make sure to let the fruit mixture sit to release juices and thicken from the cornstarch before baking for the best texture.
- Use rolled oats for the topping to ensure a crunchy, hearty texture.
- Allow the crisp to cool slightly to avoid very hot juices spilling when serving.
- Vanilla ice cream enhances the flavors but can be substituted with whipped cream or enjoyed alone.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: peach crisp, blueberry dessert, summer dessert, fruit crisp, easy dessert, baked fruit
