Peach Blueberry Crisp
In this easy and excellent summer Peach Blueberry Crisp, you’ll toss farm fresh peach slices and blueberries with lemon juice, place them in a baking dish, cover with an oatmeal crisp topping and bake. That’s all there is to it! The fruits require no sweetener or thickener and the peaches don’t require peeling. Served warm with a scoop of vanilla ice cream it is summer dessert heaven.
To make your life even easier, prepare the oatmeal crisp topping well in advance and store it in the refrigerator or freezer. I make one or two batches early in the summer and place them in Ziploc bags so they’re ready whenever I come across beautiful fruit in the farmers market.
The shallow baking dish you choose for this Peach Blueberry Crisp (recommended sizes are in the notes section of the recipe) should be attractive enough to showcase the finished dessert on your kitchen counter or a sideboard. I have had great success using both copper and porcelain for this purpose.
This recipe is extremely versatile and is a variation of a blueberry crisp recipe from Williams Sonoma. Nectarines, or apricots may be substituted for the peaches, or go with Williams Sonoma’s original blueberry version. In the fall, you can also enjoy a delightful apple crisp, although the apples do require some sugar and seasonings to enhance their flavors.
Peach Blueberry Crisp
| Yield: 1 medium baking pan | # of Servings: 6 |
Ingredients
Crisp topping:
½ cup (2.3 oz / 64 g) all-purpose flour
¾ cup (5.4 oz / 153 g) firmly-packed light brown sugar
4 tbl (2 oz / 56 g) unsalted butter, cold, cut into pieces
¾ cup (2.5 oz / 72 g) old-fashioned rolled oats
Fruit mixture:
5 cups sliced peaches, from about 2 ¼ lb of peaches
1 ½ cups blueberries, rinsed and dried
1 tbl lemon juice
Unsalted butter, as needed to butter the baking dish
Special tools and equipment needed:
- Shallow, oven-proof baking dish with a 6 to 7-cup capacity (See notes below)
- Pastry blender
Pre-recipe preparations:
- Preheat oven to 375 °F.
- Lightly butter the baking dish
Directions
Crisp topping:
- In medium bowl, mix together the flour and brown sugar.
- Add the pieces of butter, and using a pastry blender (or fork) cut the butter into the dry ingredients until the butter pieces are no larger than a green pea.
- Mix in the oats. The topping may be made up to three days ahead and stored in a zip-loc bag in the refrigerator, or freezer for up to one month.
Fruit mixture:
- Rinse the peaches, cut in half, remove the pit, and slice into ¼” slices. Pour into mixing bowl, add lemon juice and stir to cover all the slices. There is no need to remove the peach skins.
- Add blueberries and mix gently. Pour into buttered baking dish.
- Cover with the oat topping and bake until the topping is golden brown and the peaches are tender when tested with a sharp paring knife, 50 minutes to 1 hour.
- Remove from the oven and place on a cooling rack. Serve warm or room temperature.
Baking tips:
- The copper oval used here is 12″ by 8″ by 1 ½” deep, with a 6 ½ cup capacity. I have also used a 6 ¾” by 11 ½” by 2″ white porcelain with a 7-cup capacity.
- To make a non-dairy version of this dessert use a high-quality vegan, unsalted butter, such as MiYokos Plant Milk butter for the crisp topping and the baking dish.
