Peach Blueberry Crisp
Ingredients
For The Filling:
- 5 firm-ripe peaches , peeled and cut into wedges
- 1/3 cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly ground nutmeg
- 2 cups fresh blueberries
For The Topping:
- 1 cup all-purpose flour
- 1/3 cup old-fashioned rolled oats
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- a pinch of salt
- 6 tablespoons unsalted butter , cut into small pieces
- vanilla ice cream , for serving
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish with non stick spray. Set aside.
The Filling:
- In a large bowl, add the peaches, sugar, lemon zest and juice, vanilla, flour and nutmeg. Toss lightly to evenly coat. Fold in blueberries and pour mixture into prepared pan. Let sit while you prepare the crumble topping.
The Topping:
- In a large bowl, combine the flour, oats, sugar, cinnamon and salt. Use a pastry cutter or your fingers to cut in butter until mixture forms coarse crumbs. Sprinkle the topping evenly over the fruit mixture and bake for 45-50 minutes, until the topping is browned and set and the juices are bubbly. Transfer to a wire rack and let cool for 10 minutes. Serve warm (or room temperature) with vanilla ice cream on top. Enjoy!