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Peach and Blueberry Crisp in a bowl with ice cream

Peach Blueberry Crisp

Course: Dessert
Cuisine: American
Keyword: blueberry crisp, fruit crisp, peach crisp
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 389kcal
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.
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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
  • 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.

Nutrition

Calories: 389kcal | Carbohydrates: 59g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 430mg | Potassium: 296mg | Fiber: 4g | Sugar: 37g | Vitamin A: 863IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 2mg