Peach and Blueberry Crisp
There’s something magical about the combination of juicy peaches and plump blueberries in this Peach and Blueberry Crisp. The tender fruit, kissed with a hint of cinnamon, melds perfectly with the golden, buttery topping for a dessert that’s both comforting and indulgent.
Ingredients
Peach and Blueberry Filling
- 4 cups peaches peeled and sliced
- 1 cup blueberries
- ½ cup sugar
- 2½ Tbsp cornstarch
- 1 tsp vanilla extract
- ½ vanilla pod optional
Crisp Topping
- ¾ cup all-purpose flour
- ¾ cup rolled oats roughly chopped
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup pecans finely chopped
- ½ cup butter COLD and cubed
Instructions
- Preheat the oven to 350°F (180°C).
- Making the peach and blueberry filling: In a medium bowl mix together peaches, blueberries, sugar, cornstarch, vanilla extract (and seeds from the vanilla pod) until well coated. Set aside.
- Making the Crisp Topping: In a large bowl, combine flour, oats, brown sugar, cinnamon, salt and pecan.
- Using your fingertips or a dough cutter, rub in butter into the dry ingredients until it starts to come together and is in pea-sized lumps.
- Divide the fruit filling between 4 Good Cook Oven Safe 5 1/2 inch pie dishes. Alternatively you can use one large dish to make a larger crisp.
- Sprinkle the crisp topping over each dish. Be generous, this is not a time to hold back.
- Bake for about 45-50 minutes or until topping is golden brown and filling is bubbly.
- Let cool on for 15 minutes, then scoop a big ball of vanilla ice cream using a GoodCook Smart Scoop Ice Cream Scoop! Store in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!