Peach Blueberry Crisp

5 from 1 vote

This peach blueberry crisp is all of summer's finest in one pan! Juicy peaches and blueberries, a crispy oatmeal streusel on top, and that obligatory scoop of vanilla ice cream.

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 479kcal

Ingredients

4 medium peaches, peeled and thinly sliced (about 3 cups)
1-1/2 cups fresh or frozen blueberries
1/3 cup (90g) granulated sugar
1 tablespoon lemon juice
3 tablespoons (24g) cornstarch
1 cup (100g) old-fashioned rolled oats
1/2 cup (70g) all-purpose flour (spooned and leveled)
1/3 cup (90g) packed light brown sugar
1/2 teaspoon (1g) ground cinnamon
1/4 teaspoon (1/2g) kosher salt
1/3 cup unsalted butter, melted
Vanilla ice cream or whipped cream for serving

Instructions

Preheat oven to 350F. Lightly grease a 9-inch cast iron skillet or a square 9-inch pan and set aside.
In a large bowl, combine peaches, blueberries, granulated sugar, lemon juice, and cornstarch until evenly coated. Spread in an even layer in the bottom of prepared pan.
In a large bowl, combine oats, flour, brown sugar, cinnamon, salt, and melted butter until mixture is crumbly.
Spread oat topping in an even layer over fruit. Bake crisp at 350F 30-35 minutes until fruit is bubbly and topping is golden brown.
Allow crisp to cool slightly then serve warm with vanilla ice cream or whipped cream on top. Enjoy!

Notes

Storing Instructions

Crisp is best if served immediately after assembly.

Nutrition