Description
An easy peezy summer dessert with the best fruit of the season topped with a golden, buttery, crumbly crisp.
Ingredients
Units
Scale
For the Filling:
- 1 1/2 lbs peaches, peeled, pitted, and quartered
- 12 ounces fresh blueberries
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/4 cup golden brown sugar, packed
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp cornstarch
For the Topping:
- 1 cup flour
- 1/2 cup outs
- 1/2 cup brown sugar, golden
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 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