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
Units
Scale
Filling
- 2 cups blueberries (fresh or frozen)
- 2 cups sliced peaches (fresh or frozen)
- 1/3 cup white sugar
- 1/4 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)
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
- Category: Dessert
- Method: Baking
- Cuisine: American
