Buttery Blueberry Peach Crisp with Golden Oatmeal Topping
A delightful blend of juicy blueberries and ripe peaches with a buttery oatmeal crumble, perfect for any occasion.
Equipment
- 1 9-inch baking dish greased
- 1 mixing bowl large
- 1 pastry cutter
Ingredients
Fruit Filling
- 3 cups sliced peaches
- 2 cups blueberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
Oatmeal Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter cold
- 1 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9-inch baking dish and set aside.
- In a large mixing bowl, combine sliced peaches, blueberries, granulated sugar, lemon juice, and cinnamon. Toss until the fruit is evenly coated.
- In another bowl, mix rolled oats, flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Spread the fruit filling evenly in the prepared baking dish. Sprinkle the oatmeal topping over the fruit mixture, covering it completely.
- Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and allow the crisp to cool for at least 10 minutes before serving.
Serving
- Serve the crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to four days.
Notes
Pro Tips: Use cold butter for the topping to achieve a crisp texture. Ingredient Substitutions: Try using raspberries or blackberries for a different flavor. How to Serve: Best served warm with ice cream or whipped cream. Storage & Freshness: Keeps well in the fridge for up to four days. Make-Ahead Tips: Prepare the fruit filling and topping separately and assemble just before baking.