Blueberry Peach Rhubarb Crisp
A delightful combination of blueberries, peaches, and rhubarb topped with a crunchy oat topping for a perfect summer dessert.
Equipment
- 1 9-inch square baking dish greased
- 1 mixing bowl large
- 1 pastry cutter
Ingredients
Fruit Filling
- 2 cups blueberries
- 2 cups sliced peaches
- 1 cup chopped rhubarb
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Crisp Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter cold and cubed
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine blueberries, peaches, rhubarb, sugar, lemon juice, and cornstarch. Toss until the fruit is evenly coated.
- In another bowl, combine oats, flour, brown sugar, cinnamon, and nutmeg. Add the cold butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
Assembly
- Pour the fruit mixture into a greased 9-inch square baking dish. Evenly sprinkle the crisp topping over the fruit.
- Place the dish in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbling.
Serving
- Allow the crisp to cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.
Storage
- Store any leftover crisp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crisp texture.
Notes
Pro Tips: Use cold butter for a crumbly topping. Adjust sweetness based on fruit ripeness. Ingredient Substitutions: Use almond flour for gluten-free. How to Serve: Pair with ice cream. Storage & Freshness: Store in the fridge. Make-Ahead Tips: Can be assembled a day ahead and baked fresh.