Fresh Peach and Blueberry Crisp.
Whenever peach season is in full swing I can’t help but want to make my Fresh Peach and Blueberry Crisp again and again. The ripe, fresh peaches taste even sweeter with the addition of tart, blueberries!
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For this recipe you’ll need
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Ingredient list
To get started making this recipe, you’ll want to gather these ingredients:
- all-purpose flour
- dark brown sugar or coconut sugar
- old-fashioned, rolled oats
- ground cinnamon
- salted butter
- roughly 5 medium-size fresh peaches
- blueberries
- honey
- lemon juice
Here’s How To Make My Fresh Peach and Blueberry Crisp
Step by Step Instructions
- Preheat oven to 350℉ and butter an 8 inch square dish or pie dish.
- In a large mixing bowl, combine the flour, coconut sugar, oats, and cinnamon.
- Drizzle in the melted butter and toss together until the mixture has the texture of a crumble.
- In another bowl, toss together the sliced peaches, blueberries, flour, honey, and lemon juice until everything has been fully coated.
- Place the fruit filling into the buttered baking dish. Next, sprinkle the crumble over the top of the fruit.
- Bake the crisp for 40-50 minutes until it is golden brown and bubbling. Place a sheet of parchment paper or foil over the crisp if it begins to brown too quickly. Let the crisp cool for 5-10 minutes before serving.I like serving this with fresh whipped cream that has been sweetened with a little bit of honey!
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Recipe Printable
Fresh Peach and Blueberry Crisp.
My Fresh Peach and Blueberry Crisp uses ripe, fresh peaches that taste even sweeter with the addition of tart, blueberries!
Print Recipe
Ingredients
For the topping
- ¾ cup all-purpose flour
- ⅓ cup coconut sugar or dark brown sugar
- ½ cup old-fashioned, rolled oats
- 1 tsp ground cinnamon
- 5 tbsp salted butter, melted
For the filling
- 4 ½ cups fresh peaches, sliced roughly 5 medium-size peaches
- 1 ½ cups blueberries
- 3 tbsp all-purpose flour
- 3-4 tbsp honey
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350℉ and butter an 8 inch square dish or pie dish.
Make the topping
- In a large mixing bowl, combine the flour, coconut sugar, oats, and cinnamon.
- Drizzle in the melted butter and toss together until the mixture has the texture of a crumble.
Make the filling
- In another bowl, toss together the sliced peaches, blueberries, flour, honey, and lemon juice until everything has been fully coated.
Bake the crisp
- Place the fruit filling into the buttered baking dish. Next, sprinkle the crumble over the top of the fruit.
- Bake the crisp for 40-50 minutes, or until it is golden brown and bubbling. Place a sheet of parchment paper or foil over the crisp if it begins to brown too quickly.Let the crisp cool for 5-10 minutes before serving.I like serving this with fresh whipped cream that has been sweetened with honey!
Servings: 8
Do you peel the peaches?