Blueberry Peach Crisp

This Blueberry Peach Crisp is packed with juicy perfectly ripened peaches, fresh blueberries, warm cinnamon, and topped with a butter oat crisp topping that bakes up perfectly.

Prep Time20

Cook Time50

Total Time1 10

Servings: servings

Author: Miranda Couse

Ingredients

Filling

3 cups fresh blueberries
4 cups frozen peaches (32 ounces) thawed and drained
1/4 cup flour
1/4 cup light brown sugar packed
¼ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Crisp

1 ¼ cup all-purpose flour
½ teaspoon salt
¾ cup old fashioned oats
¼ cup granulated sugar
¾ cup light brown sugar packed
½ teaspoon ground cinnamon
¾ cup butter cold and sliced

Instructions

Filling

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with nonstick cooking spray.
In a large mixing bowl, add the 3 cups fresh blueberries, thawed 4 cups frozen peaches (32 ounces), 1/4 cup flour, 1/4 cup light brown sugar, ¼ cup granulated sugar,1 teaspoon ground cinnamon and 1 teaspoon vanilla extract. Stir until the fruit are coated with the mixture. Set aside and stir again in 5 minutes to make sure everything is evenly distributed.
Pour the filling into the prepared pan.

Crisp

In a medium bowl, add the 1 ¼ cup all-purpose flour, ½ teaspoon salt, ¾ cup old fashioned oats, ¼ cup granulated sugar, ¾ cup light brown sugar, and ½ teaspoon ground cinnamon. Whisk until well combined.
Add in the sliced ¾ cup butter and cut it into the dry ingredients with a pastry cutter or fork until the topping looks like coarse crumbs.
Spread the topping on the fruit filling evenly.
Place it in the preheated oven and bake for 40 to 50 minutes or until the topping is golden brown and the filling is bubbling.
Let cool or serve warm with vanilla ice cream or whipped cream.

Notes

Storage: Store covered with plastic wrap or an airtight container in the refrigerator for up to 4 days.

Nutrition