Blueberry Peach Crisp
A warm, fruity dessert featuring tender peaches and blueberries topped with a crunchy oat and cinnamon crumble, perfect for cozy gatherings or family dessert time.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a 2-quart baking dish, combine peaches and blueberries.
- In a small bowl, mix 1/3 cup brown sugar, flour, and 2 teaspoons cinnamon.
- Add the cinnamon mixture to the fruit, tossing to combine.
- In a separate bowl, combine oats, remaining 1/4 cup brown sugar, and 1 teaspoon cinnamon.
- Cut in the margarine using a pastry blender until the mixture is crumbly.
- Sprinkle the oat mixture over the fruit.
- Bake for 25 minutes or until the fruit is tender and bubbly.
Tips & Substitutions
For a twist, consider adding a splash of lemon juice to the fruit mixture to enhance the flavors. If you’re out of oats, you can substitute with finely chopped nuts for a crunchy topping. For a vegan version, replace butter with coconut oil or a plant-based spread. Ensure your peaches are ripe for the best sweetness and flavor.
Serving Suggestions
Serve the Blueberry Peach Crisp warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with Healthy Brown Bread for a delightful brunch option. Consider serving it with a light salad for a balanced meal or as a sweet ending to a summer barbecue.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also microwave individual servings for quicker reheating, but the topping may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Peach Crisp contains roughly 492 calories, with 12g protein, 102g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (30% of the Daily Value), protein (23% of the Daily Value), and iron (20% of the Daily Value). It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit for this recipe?
Yes, you can use frozen peaches and blueberries, but be sure to thaw and drain them to remove excess moisture. This prevents the crisp from becoming soggy. Adjust baking time slightly as frozen fruit may require an additional few minutes in the oven.
What can I substitute for brown sugar?
If you don't have brown sugar, you can use white sugar mixed with a bit of molasses (1 tablespoon of molasses for each cup of white sugar) to mimic the flavor. Alternatively, coconut sugar or maple syrup can work as natural substitutes, although the texture may vary slightly.
How do I know when the crisp is done baking?
The crisp is done when the fruit is bubbly and tender, and the topping is golden brown. You can check the fruit by inserting a fork; it should pierce easily. If you notice the topping browning too quickly, tent it with aluminum foil to prevent burning while the fruit finishes cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).