Can I freeze fruit crisp?

Unbaked crisp will freeze well for up to 3 months. Once you're ready to bake, thaw it at room temperature on the counter before baking and serving.

What kind of fruit is best to use?

I recommend using fresh, ripe fruit that is in season for the best flavor. You can easily swap out the flavors to accommodate whatever is in season!

Peach Blueberry Crisp: A Must Try Summer Dessert Recipe

Description

Fresh blueberries and juicy peaches combine to make what can only be described as the perfect summer dessert. Tossed with sugar and then topped with a brown sugar crumble, be sure to top this peach blueberry crisp with a big scoop of vanilla ice cream for a dessert that is out of this world delicious.

Ingredients

Scale

Filling

2 cups blueberries (fresh or frozen)
2 cups sliced peaches (fresh or frozen)
1/3 cup white sugar
1/2 cup all purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
1 teaspoon vanilla extract

Streusel Topping

1/2 cup rolled oats
1/2 cup all purpose flour
1/2 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
1 stick of cold butter (cubed)

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Instructions

Begin by preheating oven to 350 degrees.
Prepare the fruit filling: To a large bowl, add 2 cups of peeled and sliced peaches, 2 cups of fresh blueberries, lemon juice, vanilla extract and the remaining dry ingredients. Stir and set aside while you prepare the crumble topping.
For the crisp topping: In a separate bowl, add brown sugar, flour, rolled oats, salt, and cinnamon. Stir gently and then add in 1/2 cup (1 stick) of cold, cubed butter. Using a pastry cutter or two forks, begin blending the cold butter into the flour mixture, stopping once the mixture resembles coarse crumbs.
In a well seasoned 8 inch cast iron skillet , pie dish, or lightly greased 9 x 9 baking pan, pour in the fruit mixture, spreading evenly throughout the baking dish. Top with the crumble topping.
Bake in preheated oven for 40-45 minutes or until golden brown on top and the fruit is bubbly around the edges of the pan.
Serve warm or at room temperature. Store in an airtight container to enjoy for up to 3 days.

Notes

If using frozen fruit, allow it to thaw briefly and blot with a paper towel to remove any excess moisture before using.

Rolled oats are best for the streusel topping because they provide the best texture. However, quick oats can be used in a pinch!

The key to the best topping is to use very cold butter. This keeps it from melting everywhere while baking, therefore providing better texture.

I used a 8 inch cast-iron skillet for this recipe which worked great. You could also use a pie dish or other small baking dish.

You can easily customize this fruit crisp recipe! You can substitute a variety of fresh fruit, changing it to whatever is in season.

Freezing Instructions: Unbaked peach blueberry crisp will freeze well for up to 3 months. Once you're ready to eat, let it thaw at room temperature on the counter before baking and serving.

Storage Instructions: This crisp will store well covered in plastic wrap at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes