Peach Blueberry Crisp
There’s no wrong way to put this crisp together. Picking your favorite fruits and adding a tasty topping just makes it that much better! It's also a great way to use up any fresh or frozen fruit you have on hand.
Equipment
- Measuring Cups
- Measuring Spoons
- Pastry Blender
- Spatula
Ingredients
For the Filling:
For the Topping:
- 1 c. Flour (I used Bob's Red Mill 1-1 Gluten Free Baking Flour)
- ½ c. Brown Sugar or Monk Fruit
- 1 c. Rolled Oats
- ¼ tsp. Cinnamon
- ¼ tsp. Nutmeg
- ¾ c. Salted Butter, cold
Instructions
For the Filling:
- Preheat Oven to 375° FPlace the drained peaches and blueberries in a 9" x 13" baking dish.
- Sprinkle flour, cinnamon, nutmeg, and vanilla over fruit and gently mix together.(If you are using individual ramekins, place all ingredients in a large bowl. Mix together and divide evenly between the ramekins.)
For the Topping:
- In a mixing bowl, add the flour, brown sugar, rolled oats, cinnamon, and nutmeg. Gently mix.
- Cut cold butter into smaller chunks and place in the mixing bowl.
- Blend in the butter with a pastry blender or a fork. The topping will be crumbly.
- Layer topping evenly over fruit mixture.
Baking:
- Place in a preheated oven.Tip: Place the baking dish on a cookie sheet to catch anything that bubbles over.Bake until golden brown, about 35-40 minutes.
- Serve with whipped cream or ice cream.
Video
Notes
The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
Nutrition
Calories: 392kcalCarbohydrates: 63gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 32mgSodium: 121mgPotassium: 338mgFiber: 6gSugar: 27g