Easy Blueberry Peach Crisp
A simple and delicious blueberry peach crisp that's perfect for busy weeknight desserts. It's quick, comforting, and packed with flavor.
Equipment
- 1 9-inch square baking dish greased
- 1 mixing bowl large
- 1 pastry cutter
Ingredients
Fruit Filling
- 4 cups sliced peaches
- 2 cups blueberries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
Crisp Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter cold and cubed
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish and set aside.
- In a large mixing bowl, combine the sliced peaches, blueberries, granulated sugar, cornstarch, and lemon juice. Toss until the fruit is evenly coated. Transfer the mixture into the prepared baking dish.
Make the Crisp Topping
- In another mixing bowl, combine the rolled oats, all-purpose flour, and brown sugar. Stir to mix the dry ingredients together.
- Using a pastry cutter or your fingers, cut the cold, cubed butter into the oat mixture. Continue until the mixture resembles coarse crumbs.
- Evenly sprinkle the crisp topping over the fruit filling in the baking dish, covering the fruit completely.
Baking
- Place the baking dish in the 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 10 minutes before serving. Enjoy it warm with a scoop of vanilla ice cream or whipped cream.
Storage
- Cover any leftovers with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven for best results.
Notes
Pro Tips: Use cold butter for a crumbly topping. Ingredient Substitutions: Swap peaches with nectarines, or use a combination of berries. How to Serve: Best served warm with ice cream. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare the topping in advance and store in the fridge until ready to use.