Description
A summer dessert combining juicy blueberries and ripe peaches with a buttery oat topping. Naturally sweet with minimal added sugar, this easy recipe delivers a golden, crisp texture and syrupy fruit filling perfect for gatherings.
Ingredients
2 cups fresh blueberries (frozen acceptable if fresh unavailable; thaw and drain excess liquid)
4 medium fresh peaches (ripe but firm; peel and pit before slicing)
1.5 cups rolled oats (old-fashioned preferred; steel-cut oats result in dense topping)
6 tablespoons unsalted butter (cold; cut into small cubes for even distribution)
3/4 cup brown sugar (packed; divide into two portions)
1.5 teaspoons ground cinnamon (divided: 1 teaspoon for filling, 0.5 teaspoon for topping)
Instructions
Preheat oven to 350°F (175°C)
In a large bowl, combine blueberries, peaches, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Toss to coat
Transfer fruit mixture to a 9×13-inch baking dish
In a separate bowl, mix rolled oats, remaining 1/4 cup brown sugar, and 0.5 teaspoon cinnamon
Cut cold butter into the oat mixture using a pastry blender or fork until crumbly
Sprinkle oat topping evenly over the fruit filling
Bake for 35-40 minutes, or until topping is golden and fruit bubbles
Cool for 10 minutes before serving
Notes
Use parchment paper to line the baking dish for easier cleanup
Leftover crisp can be stored in an airtight container at room temperature for up to 4 hours
For crust variations, try adding 1/2 cup chopped walnuts or a sprinkle of nutmeg to the oat topping
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg