Fresh Blueberry Peach Crisp Recipe
This fruit crisp recipe is best made with fresh blueberries and peaches, but can also be made with frozen fruit! It's quick, easy and perfect for summer!
Servings: 10 servings
Calories: 206kcal
Equipment
- 7-9 inch round or 8 inch square dish
- Mixing bowls
- Measuring spoons
- Spatula
Ingredients
Crisp Topping
- ¾ cup (94 g) all-purpose flour
- ⅓ cup (67 g) brown sugar light or dark, packed
- ½ cup (41 g) old-fashioned oats
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 5 tablespoons (70 g) unsalted butter melted
Blueberry Peach Filling
- 4½ cups sliced peaches about 5 medium peaches
- 1½ cups blueberries
- 3 tablespoons (23 g) all-purpose flour
- ⅓ cup (67 g) brown sugar light or dark, packed
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F and lightly butter your baking dish.
Crisp Topping
- In a medium bowl, combine the flour, brown sugar, oats, cinnamon and salt. Add the melted butter and mix until it resembles wet sand.
Blueberry Peach Filling
- In a large bowl, mix together the chopped peaches, blueberries, flour, brown sugar and lemon juice.
Assemble and Bake
- Pour the fruit filling into your prepared dish, then sprinkle the crisp topping over it. Bake until the crisp is golden and the filling is bubbling (about 40-45 minutes). Let it cool for 10 minutes, then enjoy!Tip: If using a smaller dish, place it on a larger baking sheet in case it bubbles over.
Notes
Fruit: Fresh or frozen fruit can be used in this recipe. If using frozen, do not thaw. It may take a little longer to bake.
Honey: The ⅓ cup of brown sugar in the fruit filling (not the streusel) can be substituted with 3 tablespoons of honey, if desired.
Individual Crisps: Use small ramekins or skillets for individual crisps and adjust the baking time as needed.
Make Ahead: The fruit filling can be prepared and refrigerated overnight. Make and add the crisp topping before baking. Or, prep the entire crisp and freeze immediately for 1 month, then thaw in the refrigerator and bake.
Storage: Store cooled crisp in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Nutrition: The provided nutrition information is an estimate, accuracy is not guaranteed.
Nutrition
Calories: 206kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 44mg | Potassium: 152mg | Fiber: 2g | Sugar: 22g | Vitamin A: 413IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg
