Peach Blueberry Crisp
Peach Blueberry Crisp is a fruit crisp recipe with a sweet, juicy peach blueberry filling topped with a golden brown oatmeal crisp topping. It's the ultimate summer dessert!
Ingredients
- 4 cups 18 ounces blueberries
- 2 lbs. peaches pitted and cut into large chunks (I left mine peeled)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup old fashioned rolled oats use certified GF if needed
- 1 cup all purpose flour or Bob's Red Mill 1 to 1 Gluten-Free flour
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup melted coconut oil may substitute with the same amount of cold butter, cut in with a pastry blender or fork
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13" baking dish and set aside.
- Place the blueberries, peaches, sugar, cornstarch and lemon juice in a large bowl and stir gently to combine. Pour the mixture into the prepared pan in an even layer.
- Combine the oats, flour, sugar, cinnamon and salt in medium bowl. Stir in the coconut oil until well moistened.
- Sprinkle the crumble evenly over the fruit mixture and bake in the middle rack of the oven for 50-60 minutes or until bubbly and golden brown. If the crumble browns too quickly, cover it with foil until it's finished baking.
- Remove from heat and cool slightly on a wire rack. Serve warm with ice cream if desired and enjoy!
Notes
- The crisp may be made in advance and stored in the fridge until 30-45 minutes before baking time (bring to room temperature prior to baking for more even baking).
- Leftovers may be stored in an air tight container at room temperature for 2-3 days or in the fridge for up to 5 days.
- The granulated and brown sugars may be substituted with an equal amount of coconut sugar if you'd like to make this crisp refined sugar free.
Nutrition
Serving: 10g, Calories: 404kcal, Carbohydrates: 64g, Protein: 6g, Fat: 15g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Sodium: 21mg, Fiber: 4g, Sugar: 30g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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