Peach Blueberry Crisp | The Chopping Block

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Peach Blueberry Crisp

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Yield: 6-8 servings

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Active Time: 20 minutes
Start to Finish: 1 hour, 15 minutes

For this recipe you’ll need:

For the topping:

1/2 cup brown sugar
3/4 cup rolled (“old-fashioned”) oats
3/4 cup all-purpose flour
6 tablespoons cold butter, cut into small pieces
Pinch fine sea salt

For the filling:

3 cups fresh or frozen blueberries
4 cups peaches, cut into 1/2-inch dice
1/4 cup flour or cornstarch
1/2 to 1 1/2 cups granulated sugar
1/2 lemon, juiced
Pinch of salt
Vanilla ice cream

Preheat the oven to 400º.
To make the crisp topping, mix together the brown sugar, oats, flour and salt. Using a pastry blender, cut the butter into the dry ingredients until the mixture is moist but still crumbly. Refrigerate until ready to use.
To make the filling, combine the blueberries, peaches, flour or cornstarch, sugar, lemon juice and salt. Mix until well combined.
Pour the fruit into a baking dish, and sprinkle the crisp topping evenly over the fruit. Bake on a parchment-lined sheet tray until the filling is bubbly and the top is golden brown, about 40 minutes.
While the crisp is still warm, spoon into bowls and top with a scoop of ice cream.