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.
Notes
This recipe works with pretty much any fruit, including apples. With juicy summer fruits, there is quite a bit of liquid at the bottom. This doesn’t bother me and I just spoon out the liquid or enjoy the excess with the ice cream, but if you prefer a more pie-like consistency, you can toss the fruit with 2 teaspoons of cornstarch.