Description
Peach blueberry crisp is the ultimate summer dessert! Serve this easy peach crisp topped with scoops of vanilla ice cream.
Ingredients
Topping
- 3/4 cup rolled oats
- 1/2 cup sliced almonds
- 1/3 cup flour
- 1/3 cup light brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 6 Tbsp cold unsalted butter, cubed
Filling
- 1 1/4 cups sugar
- 1/2 cup arrowroot starch (or 6 Tbsp cornstarch)
- 1/4 tsp salt
- 5 1/2 cups peeled and sliced peaches
- 1 1/2 cups blueberries
- 1 Tbsp peach liqueur (optional)
- 1 tsp lemon juice
Instructions
- Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a 9-inch round or square baking dish.
- For the crumble topping, combine oats, sliced almonds, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until well combined and large crumbs form. Chill until ready to use.
- For the filling, whisk together sugar, arrowroot starch, and salt in a large bowl. Add peaches, blueberries, peach liqueur, and lemon juice to sugar mixture and toss together just until combined. Spoon filling into prepared baking dish and sprinkle with crumble topping.
- Place baking dish on preheated baking sheet and bake for 55 to 60 minutes, until golden and filling is bubbling. Cool crisp on a wire rack for 1 hour before serving.
Notes
Arrowroot starch is a natural thickener and creates a smooth, shiny sauce. Available online or in the natural foods section.