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Happy Thursday! It’s almost Friday so cheers right? Anyhoo, I can’t believe it’s taken me THIS long to share my peach blueberry crisp. It’s already August and not a summer cobbler-esque dish in site! Rectifying immediately.
Why a peach blueberry crisp? Well, I usually prefer a “crisp” instead of a “cobbler”. Cobblers have a thick topping, usually biscuit or pie related. Crisps are made with an oat and flour based crumbly topping. I like the crisp version because you just throw the topping ingredients into a bowl, stir to combine, and then dump it on your fruit filling.
Boom. Summer dessert for days.
For this particular crisp, I chose peaches and blueberries, two of the best fruits of the summer. It’s already August so we better celebrate the season while we can!
TBH summer has flown by. We’ve been doing so much work on our new house that we haven’t really been able to enjoy it . However, it’s totally worth it because we’ll be able to move in SO soon! Can’t wait to show you!
Maybe we’ll celebrate with a little peach blueberry crisp 😎. Catch the recipe below!
Easy Peach Blueberry Crisp
- Total Time: 1 hour
- Yield: Serves 3-4 1x
Description
An easy peezy summer dessert with the best fruit of the season topped with a golden, buttery, crumbly crisp.
Ingredients
For the Filling:
- 1 ½ lbs peaches, peeled, pitted, and quartered
- 12 ounces fresh blueberries
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ¼ cup golden brown sugar, packed
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp cornstarch
For the Topping:
- 1 cup flour
- ½ cup outs
- ½ cup brown sugar, golden
- 2 tsp cinnamon
- ¼ tsp sea salt
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 375˚F. Grease a 9 inch pie pan. Set aside.
- In a large mixing bowl, combine all ingredients for the filling. Stir until completely combined, pressing gently on the berries and peaches to release their juices. Cover with a towel and let sit for 10 minutes while making the topping.
- Combine all ingredients for the crisp topping in a medium bowl and stir until thoroughly mixed.
- Pour filling into prepared pie pan. Sprinkle evenly with crisp topping.
- Place crisp on the center rack of the oven and bake for 45 minutes until juices are bubbling and crisp topping is golden.
- Remove from heat and let cool at least 30 minutes. Top with vanilla ice cream!
- Prep Time: 15
- Cook Time: 45
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