Peach and Blueberry Crisp

Why You’ll Love This Recipe

This easy-to-make dessert captures the essence of summer with juicy peaches and blueberries, paired with a crispy, buttery topping. The toasted almonds in the topping add extra crunch and flavor, making this crisp a family favorite. With just 15 minutes of prep time, you can enjoy a delicious, homemade treat that's sure to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Fresh yellow peaches

• Fresh blueberries

• Brown sugar

• Salted butter

• Cornstarch

• Fresh lemon juice

• Vanilla extract

• All-purpose flour

• Oats

• Sliced almonds (toasted)

Directions

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, combine melted butter, sliced peaches, blueberries, lemon juice, brown sugar, vanilla extract, and cornstarch. Transfer the mixture to a butter-greased baking dish.

3. In another bowl, combine flour, oats, and toasted almonds. Add softened butter and work it into the dry ingredients using a fork.

4. Sprinkle the topping over the fruit mixture.

5. Bake uncovered for 40–45 minutes or until the top is golden and the fruit is bubbling.

Servings and Timing

• Servings: 6-8

• Prep Time: 15 minutes

• Bake Time: 40-45 minutes

Variations

• Fruit Choices: Swap peaches and blueberries for other stone fruits like nectarines, apricots, or plums.

• Nuts: Replace almonds with chopped walnuts or pecans for a different flavor.

• Gluten-Free: Use gluten-free oats and flour for a gluten-free version of this recipe.

• Vegan: Substitute maple syrup for brown sugar and use vegan butter for a dairy-free alternative.

Storage/Reheating

• Fridge: Store the crisp in the refrigerator for up to 3 days.

• Freezer: It can be frozen for up to 2 months. Store it in an airtight container.

• Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes or until warm.

FAQs

Can I use frozen fruit for this recipe?

Yes, you can use frozen peaches and blueberries. Just thaw and drain the excess liquid before using them in the crisp.

Can I make this crisp gluten-free?

Yes! Use gluten-free oats and a gluten-free flour substitute, such as King Arthur’s gluten-free flour blend.

How can I make the topping more crunchy?

To enhance the crunch, try adding granola to the topping mix.

Can I make this recipe ahead of time?

Yes, you can prepare the crisp and store it in the fridge for up to a day before baking.

How do I know when the crisp is done?

The crisp is ready when the topping is golden brown, and the fruit is bubbling around the edges.

Can I use other berries instead of blueberries?

Yes, raspberries, blackberries, or strawberries will work well in this recipe.

How long can I store leftovers?

Leftovers can be stored in the fridge for up to 3 days, but for the best texture, eat them within 2 days.

Can I serve this crisp for breakfast?

Absolutely! It makes a great breakfast when paired with yogurt.

Can I use white peaches instead of yellow peaches?

Yes, white peaches are a great substitute, though yellow peaches offer a better visual presentation and flavor.

Is there a way to make this recipe vegan?

Yes, replace the butter with vegan butter and use maple syrup instead of brown sugar for a vegan-friendly version.

Conclusion

This Peach and Blueberry Crisp is a delightful and easy-to-make dessert that’s perfect for any occasion. Whether you enjoy it warm with ice cream or as a light breakfast, it’s sure to satisfy your sweet tooth while showcasing the best of summer fruit.

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