Peach Blueberry Crisp

Peach and Blueberry Crisp in a bowl with ice cream

5 from 1 vote

Fresh peaches and blueberries lightly sweetened, flavored with almond extract and topped with a crisp and buttery topping. Serve with your favorite pint of vanilla ice cream.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: people

Calories: 389kcal

Author: Amanda Smallwood

Ingredients

For the Fruit

4 large peaches, cut into 1.5 inch chunks
¾ cup blueberries
¼ cup all-purpose flour
¼ cup sugar
1 tablespoon lemon juice, freshly squeezed
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt

For the Crisp Topping

½ cup unsalted butter, melted and cooled
¾ cup rolled oats
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar, firmly packed
½ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon ground mace

Instructions

For the Fruit

Preheat oven to 350° Rinse peaches and blueberries. Roughly chop the peaches into 1-1.5 inch chunks, leaving the skin on.
In a medium mixing bowl, combine fruit, flour, sugar, lemon juice, vanilla and almond extracts and salt. Mix well to combine. Arrange fruit in the bottom of an 8 x 8 inch baking pan.

For the Crisp Topping

In a heatproof bowl, melt the butter for about 45 seconds in the microwave. Set aside to cool.
In a medium mixing bowl, combine oats, flour, sugars, cinnamon, mace and nutmeg. Mix to combine. Add melted butter and mix well to combine.
Scatter crisp topping evenly over the prepared fruit. Bake on a lined sheet pan at 350° for 40-45 minutes.
Remove crisp from the oven and allow to cool for 15-20 minutes. Serve with your favorite vanilla ice cream.

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