Ingredients
4 ripe peaches, peeled and sliced
1 cup fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 cup rolled oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed
Instructions
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large bowl, combine sliced peaches, blueberries, granulated sugar, and lemon juice. Toss to combine.
-
In a separate bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt.
-
Add cold, cubed butter to the oat mixture and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
-
Pour the fruit mixture into a greased 9×9-inch baking dish and top with the oat crumble mixture.
-
Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
-
Serve warm with vanilla ice cream or whipped cream for an extra treat.
Notes
-
Variations: Add chopped nuts like walnuts or pecans for extra texture. Swap peaches and blueberries for other seasonal fruits like strawberries or raspberries.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
-
Freezing: Freeze the assembled crisp before baking for up to 3 months. Thaw overnight in the fridge and bake as directed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
