peach blueberry crisp

Easy and delicious peach blueberry crisp made with fresh, juicy blueberries and sweet peaches and a crunchy cinnamon oat topping! Serve with a scoop of vanilla ice cream for the best summertime treat.

Easy Peach Blueberry Crisp

4-5 peaches, sliced (peel, if desired, but I don't)

blueberries

cornstarch

honey

lemon juice (about 1 lemon)

almond meal/flour*

coconut sugar sugar

cinnamon

coconut oil or melted butter

Preheat oven to 375ºF and spray a 9-inch pie plate with nonstick cooking spray.

Combine all filling ingredients in a medium bowl. Let them sit for about 5 minutes.

Combine all oats, almond flour, sugar and cinnamon in a medium bowl. Stir in coconut oil or melted butter.

Give the filling ingredients another good stir and pour them into the pie plate. Sprinkle the oat mixture over the top. It will seem like too much topping, but as the crisp cooks it will sink down and be perfect.

Bake for 35 to 40 minutes and until the crisp topping is golden and the fruit is bubbly.

Allow the crisp to cool and thicken for about 10 minutes.

Spoon out warm crisp into bowls and serve with vanilla ice cream or whipped topping, if desired.

This easy peach blueberry crisp is the perfect summer dessert. Fresh summer peaches and juicy blueberries make the filling naturally sweet.

Peach Blueberry Crisp

peaches (sliced)

almond flour (about 1-1/2 cups)

pecans

sea salt

coconut oil (melted)

Preheat oven to 350 degrees and grease a 9-inch pie plate or baking pan.

Layer peaches and blueberries in pie plate.

Combine topping dry ingredients in a large mixing bowl, then stir in the wet ingredients until crumbs form. Crumble the topping over the fruit.

Bake 45-50 minutes until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with foil.

Do you have the nutritional information for this recipe? I tried it last night for a dinner party and it was a huge hit!

Ripe peaches and fresh blueberries bake into a jammy filling under a thick brown sugar oat topping. The cornstarch sets the juices, so the filling is never runny.

Peach Blueberry Crisp with Oat Topping

peaches

sugar

lemon juice

tsp vanilla extract

tsp kosher salt

all-purpose flour

oats

brown sugar

unsalted butter (melted and cooled slightly (see note))

pecans (optional)

Heat the oven to 350°F (175°C). Butter a 9 x 13-inch baking dish or line it with parchment paper.

In a large bowl, combine the peaches, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss gently until the fruit is evenly coated.

Transfer the fruit to the prepared baking dish, scraping in all the juices.

Prepare fruit filling

In another bowl, stir together the flour, oats, brown sugar, cinnamon, and salt.

Add the melted butter. Stir with a fork until large, shaggy clumps form. Fold in the nuts if using.

Make the crisp topping

Sprinkle the topping evenly over the fruit without pressing it down. Leave some larger clumps for extra crunch.

Bake for 40 to 50 minutes, until the topping is deep golden and the fruit is bubbling vigorously around the edges and through the center. The filling should reach a full bubble or it won't thicken properly. If the topping browns before the fruit bubbles, loosely tent the dish with foil (around the 30 minute mark usually!).

Cool for at least 20 minutes before serving. The filling will continue to set as it cools.

Assemble

I made the Peach Blueberry crisp tonight and it was absolutely delicious. I will make this recipe on repeat for sure!

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Peach Blueberry Crisp

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Top 3 peach blueberry crisp recipes from across the web

The most viewed peach blueberry crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Peach Blueberry Crisp

Peach Blueberry Crisp

Peach Blueberry Crisp with Oat Topp...

The most viewed peach blueberry crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine