Simple Peach & Blueberry Crisp
Is anyone else here absolutely not ready to let go of summer? Because same. While everyone else seems to be transitioning to pumpkin spice everything, I’m still over here clinging to the last of the summer fruits like my life depends on it. And honestly, can you blame me?
There’s just something about a fruit crisp that screams summer to me. It’s the ultimate low-effort, high-reward dessert that doesn’t even require a measuring cup. Seriously, you can wing this recipe and it’ll still come out amazing every single time. And let’s be real, who doesn’t love a dessert that allows you to be a little lazy?
What I love most about this Simple Peach & Blueberry Crisp is how adaptable it is. Got some peaches that are looking a little sad? Toss them in. Not a fan of blueberries? Swap them out for raspberries. And if you’re really not in the mood to pit your own cherries, frozen ones work just as well (because who has time for that, right?). The sweetness is totally customizable too—just adjust it based on how ripe your fruit is or whatever mood you’re in.
But can we talk about the texture for a second? You’ve got this perfect combo of soft, jammy fruit mingling with crispy, golden oats. And then there’s the pièce de résistance: the cold, creamy vanilla ice cream that just has to be served on top. Like, is it even a fruit crisp if you’re not pairing it with a scoop (or two) of ice cream? I think not.
So, if you’re like me and not quite ready to say goodbye to summer, this Simple Peach & Blueberry Crisp is the perfect way to savor the last bit of sunshine. It’s easy, it’s delicious, and it’s guaranteed to be your go-to summer dessert. Trust me, once you make it, you’ll be wishing summer could last just a little bit longer. Enjoy
Simple Peach and Blueberry Crisp
Ingredients
- 4 yellow peaches fresh or frozen, pitted and sliced
- 2 cup blueberries fresh or frozen
- 1 lemon
- 2 tsp corn starch
- 1/4 cup honey or maple syrup
- 1 cup rolled oats
- 1/3 cup whole wheat flour
- 1/3 cup light brown sugar
- 1/4 cup butter melted
Instructions
- Preheat oven to 375
- In a large bowl combine peaches, blueberries (or whatever fruit you chose), honey, lemon juice and lemon zest in a large bowl. Sprinkle with cornstarch and toss until fruit is well coated.
- Place fruit in a large oven safe dish or cast iron.
- In a separate small bowl, combine melted butter, oats, flour, sugar and pinch.
- Sprinkle crisp mixture over fruit, I like to pinch some of the crisp topping into big clumps and place on the fruit.
- Bake for 40-50 minutes until the crisp is golden brown and fruit is bubbly and jammy.
- Let sit at room temp for at least 30 minutes (it helps to make the fruit filling set), but I won’t judge if you serve piping hot with ice cream. Enjoy!
