Peach Blueberry Crumble Crisp
A delicious and easy Peach Blueberry Crumble Crisp with a buttery topping, perfect for potluck dessert tables.
Equipment
- 1 9x13 inch baking dish greased
- 1 mixing bowl for fruit filling
- 1 mixing bowl for crumble topping
Ingredients
Fruit Filling
- 4 cups fresh peaches peeled and sliced
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Crumble Topping
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup unsalted butter softened
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to prepare for baking the crisp.
- In a large mixing bowl, combine the sliced peaches, blueberries, granulated sugar, lemon juice, cinnamon, and nutmeg. Toss gently to coat the fruit evenly.
- In another bowl, mix together the flour, oats, and brown sugar. Add the softened butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Grease a 9x13-inch baking dish. Spread the fruit filling evenly across the bottom of the dish. Sprinkle the crumble topping over the fruit to cover it completely.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbling.
- Allow the crisp to cool slightly on a wire rack before serving. This will help the fruit filling set.
- Serve the crisp warm, ideally with a scoop of vanilla ice cream or whipped cream to complement the flavors.
- Cover any leftovers with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days.
- To reheat, place the crisp in a preheated oven at 350°F for 15-20 minutes, or until warmed through. Alternatively, microwave individual portions for 30-60 seconds.
Notes
Pro Tips: Use chilled butter for a more crumbly texture. Add chopped nuts to the topping for variety.
Ingredient Substitutions: Use almond flour for a gluten-free option.
How to Serve: Best served warm with vanilla ice cream.
Storage & Freshness: Store leftovers in the fridge for up to 4 days.
Make-Ahead Tips: Prepare the crumble topping in advance and store it in the fridge until ready to use.
Ingredient Substitutions: Use almond flour for a gluten-free option.
How to Serve: Best served warm with vanilla ice cream.
Storage & Freshness: Store leftovers in the fridge for up to 4 days.
Make-Ahead Tips: Prepare the crumble topping in advance and store it in the fridge until ready to use.