The Peach and Blueberry Crisp is a classic American dessert known for its simplicity and celebration of seasonal fruit. It features juicy peaches and sweet blueberries baked under a buttery, crumbly oat topping, similar to a streusel. The fruit filling becomes syrupy and bubbling in the oven, while the topping crisps to a golden brown, offering a contrast of textures.Crisps are part of traditional American home baking, especially popular in the summer and fall when fruits like apples, peaches, and berries are in season.
Equipment
- 1 Cutting board
Ingredients
Fruit Filling:
- 4 Peaches (sliced into wedges)
- 2 cups Blueberries (fresh & rinsed)
- 1 tbsp Cornstarch
- 2 tbsp Lemon Juice (about half a lemon)
- ⅓ cup Granulated sugar
Crisp Topping:
- ⅔ cup All purpose flour
- ½ cup Old-fashioned oats
- 1 tsp Cinnamon (ground)
- ½ tsp Salt
- ½ tsp Nutmeg (ground)
- ¾ cups Light brown sugar
- 5 tbsp Unsalted butter (cut into small pieces)
Optional:
- Whipped cream
Instructions
- Preheat the oven to 350℉
Prepare the Fruit Filling
- In a large mixing bowl, combine the sliced peaches and blueberries.
- Sprinkle the cornstarch over the fruit, then add the lemon juice and granulated sugar.
- Gently toss the mixture until the fruit is evenly coated. Set aside to allow the flavors to meld.
Make the Crisp Topping
- In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, nutmeg, and salt.
- Add the chilled butter pieces to the dry ingredients.
Combine Mixtures
- Spread the fruit mixture into a 3 quart oval or rectangular baking dish.
- Sprinkle the oat mixture on top.
- Using your fingers or a pastry cutter, blend the butter into the mixture until it resembles coarse crumbs.
Assemble the Crisp
- Preheat your oven to 350°F (175°C).
- Transfer the fruit filling into a 3-quart oval or rectangular baking dish, spreading it evenly.
- Sprinkle the crisp topping over the fruit, covering it completely.
Bake
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
- For a crispier topping, you can broil the crisp for an additional 2-3 minutes, watching closely to prevent burning.
Serve
- Remove the crisp from the oven and let it cool on a wire rack for at least 15 minutes.
- Serve warm, topped with whipped cream or a scoop of vanilla ice cream if desired.
Tips
- Fruit Selection: Use ripe, firm peaches for the best texture. If fresh blueberries aren’t available, frozen ones can be used without thawing; just increase the cornstarch to 1½ tablespoons to account for extra moisture.
- Butter Temperature: Ensure the butter is cold when making the topping to achieve a crumbly texture.
- Storage: Leftover crisp can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain the crispness of the topping.
Nutrition
Serving: 1gCalories: 294kcalCarbohydrates: 68gProtein: 4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gTrans Fat: 0.02gCholesterol: 0.5mgSodium: 488mgPotassium: 217mgFiber: 4gSugar: 35gVitamin A: 266IUVitamin C: 9mgCalcium: 68mgIron: 2mg
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