Get the Recipe:
Peach Blueberry Crisp
Peach blueberry crisp is what your summer dessert dreams are all about! That sweet filling plus the streusel topping is just perfect served warm with a big scoop of ice cream!
Ingredients
For the filling:
- 6 medium peaches, peeled and sliced (about 4 cups)
- 1 cup (170 g) blueberries
- 3 tablespoons (37 g) granulated sugar
- juice of 1 medium lemon, about 2 tablespoons
- 1 tablespoon cornstarch
For the topping:
- ¾ cup (90 g) all-purpose flour
- ½ cup (100 g) firmly packed light brown sugar
- ½ cup (about 60 g) chopped nuts, such as pecans, walnuts, or hazelnuts
- pinch salt
- 5 tablespoons (70 g) unsalted butter, cold and cut into 1/2-inch cubes
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Instructions
To make the filling:
- Preheat oven to 375°F (190°C).
- Combine the peaches, blueberries, sugar, lemon juice, and cornstarch. Set aside.
To make the topping:
- Combine the flour, brown sugar, nuts, and salt in a small bowl.
- Add the butter, and mix with a pastry blender or fork until the mixture forms crumbs. Set aside.
To assemble and bake:
- Transfer the peach and blueberry mixture to a 2-quart baking dish. Sprinkle the topping over the fruit mixture. Place the pan on a lined, rimmed baking sheet to catch any potential spills.
- Bake 40 to 45 minutes, or until the top is brown and the filling is bubbly.
Notes
- To store: Leftover crisp can be stored in an airtight container at room temperature for 2 to 3 days, or in the freezer for up to 3 months. Reheat individual servings in the microwave, or you can warm up the entire crisp in a 350ºF oven.
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