Juicy blueberries and sweet peaches are covered in a buttery oat topping and baked until bubbly. This is the perfect fruit dessert for summertime!
Yield: |
6-8 servings |
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
Directions:
- 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.
