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!
2lbs.peachespitted and cut into large chunks (I left mine peeled)
1/2cupgranulated sugar
2tablespoonscornstarch
1tablespoonlemon juice
1cupold fashioned rolled oatsuse certified GF if needed
1cupall purpose flour or Bob's Red Mill 1 to 1 Gluten-Free flour
1/3cuppacked light brown sugar
1teaspoonground cinnamon
1/8teaspoonsalt
1/2cupmelted coconut oilmay 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.