Blueberry Peach Crisp

Sheila

Blueberry Peach Crisp is summer in a dessert. Fresh blueberries, and peaches topped with a toasty crumble is the perfect summer dessert.

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Course Dessert

Cuisine American, Dessert

Servings servings

Ingredients

6 cups Blueberries fresh or frozen
6 cups Peaches peeled, pitted, and cut into chunks
1 cup Whole Wheat White Flour I prefer King Arthur brand
1 cup Brown Sugar
1 cup White Sugar
1 teaspoon Salt
1 teaspoon Cinnamon
2 dashes Nutmeg
1 cup Butter
1 cup Old Fashioned Oats

Instructions

preheat oven to 350 degrees

Place fruit in bottom of pan. If you are doing one pan then place all fruit in 9x13. If you choose to do three 8x8 and share then place 2 cups of peaches and 2 cups of blueberry in each pan. (ramekins end up being approximately 1 1/2 cups of fruit per dish)

crisp topping

Combine flour, sugars, salt, cinnamon, and nutmeg together in a bowl cut butter in to the dry ingredients with a pastry cutter or if you have a food processor you can use it to combine ingredients. Add Oatmeal last making sure it gets mix evenly throughout the crumb topping.
Evenly distribute topping over each pan of crisp, approximately 1 1/2 cups per crisp. Press topping down in to the fruit. Place crisps in preheated 350 degree oven for 45 minutes. Allow to cool for 30 minutes before serving. (ramekins only need 30 minutes cooking time)

Notes

This topping is easy to make-ahead in bigger batches and freeze in zip-loc freezer bags, making it easy to use when you need a quick dessert. It works with any fruit for crisp, or crumb pie recipe.

Keyword blueberry, dessert, fruit crisp, peach