Is anyone else still trying to hang on to summer? It is pretty easy to stay in summer mode here in Hong Kong since it is still in the upper 80s and it “feels like” 100! This Easy Peach Blueberry Crisp is my absolute favorite summer dessert and I don’t want to admit how many times I have made it already this summer. But since it is mostly fruit it is healthy, right?? 😂
Depending on how juicy your fruit is, you can add a bit of cornstarch to the fruit before baking, but I usually don’t. If there is extra liquid, I spoon it out and don’t notice any difference in the taste.
What I like about this recipe is that it is very flexible! It is adapted from a Southern Living recipe called “Blueberry Crunch” that my Mom and I found in a cookbook one summer years ago. We have made it with all blueberries, all peaches, and even peaches, blueberries and cherries. It works with apples in the fall as well. The peach blueberry combo will always be my favorite, but please let me know what you end up liking best!
This is perfect warmed up with a bit of vanilla ice cream or whipped cream, but I eat it just as often with nothing on it, cold from the fridge.
Happy Friday and here’s to pretending it is summer at least until October!
Easy Peach Blueberry Crisp
Ingredients
- 4-6 cups blueberries and peaches Blueberries, peaches, nectarines, pitted cherries, etc. – alone or a combination. Our personal favorite is peach and blueberry.
- ½ cup 4 oz/113 g butter melted
- ¾ cup 5.3 oz/150 g firmly packed brown sugar
- ¾ cup 3.38 oz/96 g all purpose flour
- ¾ cup 2.6 oz/75 g regular oats (if you like oats, can increase to 1 cup/3.5 oz/100g)
- 1 teaspoon 2.64 g cinnamon
- 1 teaspoon 2 g grated lemon zest (optional or to taste)
Instructions
- Preheat the oven to 350 F/180 C degrees. Wash fruit and remove pits from peaches (or stone fruit) and cut into chunks or slices (halve cherries, if using.) I do not peel the skin off the peaches and nectarines unless it comes off easily when I am cutting them. If you prefer to remove the peel, click here for instructions on how to do that.
- Place fruit in a 2 quart baking dish, mixing to combine and spreading evenly. (You can butter it or spray the pan with PAM if desired, but I usually forget.)
- Melt butter in a saucepan over low heat. Add remaining ingredients and mix to combine until small clumps form.
- Sprinkle topping evenly over fruit, pressing down a little to make it “stick”.
- Bake for 40-45 minutes or until fruit is bubbling around the edges of the pan. Allow to cool on a wire rack for at least 20-30 minutes.
- Serve warm, at room temperature or cold, preferably with vanilla ice cream and/or whipped cream. (It is also delicious with yogurt for breakfast.)
- Leftover crisp can be stored on the counter for 1-2 days, but it’s best to put it in the refrigerator for longer storage. You can also heat individual leftover servings for about 30 seconds in the microwave.