Description
This Peach and Blueberry Crisp is a delicious summer dessert featuring juicy peaches and tart blueberries topped with a golden oat and almond crumble. Easy to make, gluten-free adaptable, and perfect with ice cream!
Ingredients
For the Fruit Filling:
- 4 medium peaches, cored and sliced into wedges (unpeeled)
- 12 ounces fresh blueberries
- 4 tablespoons salted butter, melted
- Juice from half a fresh lemon
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
For the Crisp Topping:
- ¼ cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ½ cup sliced almonds, toasted
- ½ cup brown sugar
- 5 tablespoons salted butter, softened
Instructions
- Preheat the Oven: Set oven to 375°F (190°C).
- Prepare the Fruit Filling:
- In a large bowl, mix melted butter, peaches, blueberries, lemon juice, brown sugar, vanilla extract, and cornstarch.
- Transfer mixture to a butter-greased 10×7-inch baking dish (or similar).
- Make the Crisp Topping:
- In a bowl, combine flour, oats, and toasted almonds.
- Add softened butter and mix with a fork until crumbly.
- Assemble and Bake:
- Evenly sprinkle topping over fruit.
- Bake for 40-45 minutes, until golden brown and bubbling.
- Let cool slightly before serving.
Notes
- For a gluten-free version, use gluten-free oats and flour.
- For a vegan option, substitute butter with vegan butter and brown sugar with maple syrup.
- Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
